There’s no better time than corn season to enjoy this, but when it’s over, frozen works just fine. Chef Bill came up with this last August when we had a boatload of corn from the farmers market in our kitchen, our favorite mild chevre in the refrigerator, and time on our hands. The result is SO delicious. Once made, this corn chowder freezes well. Bon Appetit!
Creamy Corn Chowder
Creamy but cow-dairy-free. You'll enjoy the richness of this soup, but with no hangover or dairy cramps!
25.3-ounce packagesof whipped Chavre (goat cheese), room temperature
5strips bacon, uncooked and chopped into quarter-inch pieces
1large shallot or 1 small onion, chopped
4-6ears of cooked corn, sliced off the cob (or 3-4 cups corn)
1 1/2quartschicken or vegetable stock
1/4 cuplight olive oil or unsalted butter
1tablespoonfresh thyme, chopped
In a heavy Dutch oven, sautee bacon, onion, and corn until heated through, bacon not crispy. Slowly whisk in stock and bring to a slight simmer. Whisk in cheese. Continue to whisk while stock is bubbling softly for about two minutes. Add thyme and pepper and keep on low heat uncovered for about five minutes, whisking occasionally. Add salt to taste and serve.
If you desire a thicker soup, you can thicken this with a cornstarch-based roux.