The firm texture of Yukon Gold potatoes goes well with fresh corn to deliver a rich flavour in this hearty and healthy soup. Leave the skin on new potatoes as the skins are high in Vitamin C.
Yukon-grown potatoes are plentiful now as the digging is well underway in Northern gardens.
Shaving kernels from corn on the cob gives this chowder an interesting presentation. If you, like the Klondikers of old, have only canned corn, it will work just fine, too.
Yukon Gold Potato and Corn Chowder
INGREDIENTS:
½ pound of bacon (about 10 strips), chopped
1 onion, finely chopped
3 cloves garlic, finely minced
1 cup carrots, diced
2 celery stalks, diced
3 tablespoons flour
2 teaspoons fresh (or dried) thyme
2 bay leaves
½ teaspoon salt
Fresh grating of black pepper
¼ teaspoon hot pepper flakes (finely ground with mortar and pestle)
3 green onions, chopped
3 cups Yukon Gold potatoes, cut into half-inch cubes
6 cups chicken or vegetable stock
3 cobs of corn, cooked or use 2 cups of corn niblets (canned or frozen)
PREPARATION:
In a large stock or soup pot, cook chopped bacon.
While the bacon is cooking, add in the chopped onion and garlic and cook until the bacon starts to crisp.
Add in the diced carrot and celery and stir for a few minutes.
Whisk in the flour and thyme and cook, stirring constantly for about three minutes.
Add in the bay leaves, salt, pepper and ground-up hot pepper flakes and continue cooking for about two more minutes.
Slowly whisk in the chicken or vegetable stock, stirring up all the bits on the bottom of the pot.
Heat to a gentle boil and add in the diced potatoes. Simmer for five minutes. Potatoes should still be slightly firm.
Add in the chopped green onions.
Using a sharp paring knife, held on an angle against the cob, cut off the cooked corn kernels in strips. Leave the strips fairly large. Alternately, add in the canned or frozen corn.
Continue to heat for a few minutes until potatoes are still slightly firm. Do not overcook or potatoes will be mushy.
Discard bay leaves and adjust seasoning to taste.
Serve steaming hot with fresh bread and a wedge of old cheddar cheese.
For a variation, add in some cooked chunked salmon with the corn or, as in the old Klondike days, use a can of salmon.
Yield = 6 servings
