As schools across the country resume classes, renowned chef Ina Garten presents a delightful recipe for a comforting late-summer meal. This dish, featured in her 1999 publication, The Barefoot Contessa Cookbook, is celebrated for its simplicity and gratifying taste.
This flavorful soup promises to become a favorite, no matter the season. While freshly harvested corn offers a unique appeal, frozen corn, picked and preserved at its prime, works equally well, allowing for year-round enjoyment. The recipe begins with cooking bacon until crisp, then sautéing onions in the rendered fat. A thickening paste is then created using flour, anti-inflammatory turmeric, salt, and pepper, forming the rich base of the chowder.
Chicken stock, diced potatoes, and a generous ten cups of blanched corn kernels are then added, bringing the soup to life. The final touches include half-and-half and Cheddar cheese, simmered together until creamy. For serving, crumbled crispy bacon adds a delicious garnish. According to Garten, this chowder is best enjoyed with half of a grilled cheese sandwich, completing a perfectly cozy meal.
This recipe embodies the warmth and comfort of home cooking, turning simple ingredients into a dish that nourishes both body and soul. It encourages us to find joy in the everyday, transforming seasonal produce into culinary treasures that can be savored with loved ones.
