Corn Chowder with Marinated Tomatoes
  • Chowder:
  • 2 cups uncooked chopped bacon
  • 6 cups diced onions
  • 2 cups diced celery
  • 6 cups shucked corn
  • 8 Tablespoons butter
  • 1-1/2 cups all-purpose flour
  • 4 cups corn stock (recipe follows)
  • 6 cups heavy cream
  • 2 teaspoons Old Bay Seasoning
  • 1 Tablespoon salt
  • 2 teaspoons pepper
  • 2 Tablespoons chopped fresh thyme
  • 4 cups small dice peeled potatoes
  • 3 Tablespoons Tabasco sauce (or to taste; I use less)
  • Marinated Tomatoes (recipe follows)
  1. In a large soup pot, cook the bacon over medium heat until the fat is rendered out. Add the onions, celery, and corn; cook for 10 minutes.
  2. Add the butter and flour and continue cooking for 10 minutes, and while stirring, add the stock and cream.
  3. Add the seasonings, potatoes, and Tabasco. Cook until the potatoes are tender, about 10 more minutes. Garnish with the marinated tomatoes. Once cooled, the chowder can be stored in an airtight container and refrigerated up to 3 days. The recipe can also be made gluten free by omitting the flour, but it won't be as thick.
  4. For Corn Stock: In a stock pot, sweat out 1 sliced onion and 4 sliced leeks for 6 minutes. Add 6 shucked and scraped corn cobs, ¼ ounce of fresh thyme sprigs, 2 bay leaves, and 2 Tablespoons peppercorns. Add water to cover. Bring to a boil, then simmer for 2 hours. Strain the stock, discarding solids. Four cups will be used for the soup, the rest can be frozen for a later use, up to 2 months.
  5. For marinated tomato topping: In a bowl, combine 1 pint cherry tomatoes, halved; 2 Tablespoons finely diced shallots, 2 Tablespoons basil chiffonade, ¼ cup sherry vinegar, 1-1/2 cups olive oil, 1 Tablespoon salt, and 1 teaspoon pepper. Allow to marinate at least 20 minutes before serving. Can be stored in refrigerator for 2-3 days.
Recipe by The Culinary Cellar at