Soup Sunday

My appreciation for Corn Chowder developed over 6 years ago when I was doing Outward Bound in Maine. I was taking part in a 27-day sailing trip on an open haul boat. Although the wind was perfect on this particular day, the high swells and the cold, rainy downpour made most of the crew seasick and miserable. I remember thinking, "Why did I choose to go on this trip again?"

After hours upon hours of being cold, our group finally pulled into a cove and anchored the boat. We then constructed a tent and dried ourselves off. Once all of the day's chores were finished, we made a big pot of corn chowder. The warmth and relief that a bowl of soup brought me that day remains to be a fond memory of mine.

Today, I spent many hours working at a food drive in weather that reminded me of Outward Bound. The crowds were slow and very little food was donated. I kept dwelling on my cold toes and fingers, wishing that time would fly faster. The food drive finally came to a close, and I found myself once again cooking soup for Soup Sunday. I'm so glad that I chose corn chowder, because it was exactly what I needed to warm me and reinvigorate my spirit for the week.

Enjoy your Soup Sunday, and try this recipe!

Corn Chowder
(Splendid Table)

4 slices (turkey) bacon, sliced into 1/8 inch wide pieces
2 tbsp. extra-virgin olive oil
1 medium onion, chopped into 1/2 inch dice
2 bay leaves
4-5 sprigs fresh thyme
1/4 tsp. salt
1/8 tsp. ground pepper
1 medium red-skin potato, peeled and cut into 1/4 inch dice
4 large garlic cloves, coarse chopped
28-oz chicken or vegetable broth
1 lb. frozen corn
2 cups of milk or cream, or a blend of both
1/8 to 1/4 tsp. hot sauce

Put bacon, olive oil, onion, bay leaves, thyme sprigs, salt, and pepper in a 6 qt. pot. Saute over medium-high heat, stirring occasionally, until the onion begins to color, about 5 minutes.
Stir in the potato, garlic, and broth. Cover the pot tightly and simmer the soup over medium to medium-low heat for 10 minutes, or until the potato is tender.
Stir in the corn, milk or cream, and hot sauce. Remove from the heat.
Pull out the thyme sprigs and bay leaves. With a slotted spoon, transfer about 1/3 of the solids to a food processor or blender. Blend for a few seconds to crush the corn.
Return the mix to the pot. Heat the chowder to a bubble, and taste it for seasoning. Serve immediately.