I married into a family of 100% Swedish descent. Being of German/Russian descent, I had never encountered this culture before meeting my husband. I learned very quickly that the Swedes, at least in my new family, have a major sweet tooth!
Growing up, at Thanksgiving, us German/Russians might have had a pumpkin pie after the feast with a scoop of ice cream, but it was always kind of an after thought. NOT SO, with the Swedes. The first Thanksgiving I spent at my in-laws house I thought must have been a mistake. Someone must have not gotten the memo that the other person was bringing dessert because everybody that came brought a pie. EVERYONE! As you can guess, this really isn’t much of a problem. Is there really such a thing as too much pie?!
The reason that I mention the sweet-tooth Swedes in this post is because my husband’s affinity for sweet carries over in to all areas of his eating. I, on the other hand, prefer much more savory, salty, or spicy foods. Because of our opposite flavor preferences, I always try to achieve a balance that we can both enjoy. This chowder is one of those dishes that is a perfect compromise for both of us. The corn itself is sweet so the cheese and bacon balance that sweetness and round out the dish. We ate bowl after bowl of this soup last weekend. So whether you are craving something sweet or savory, this recipe should hit on all of those notes. Soup on Swedes. I love you all!!!
Yield: 8 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
- 4 slices bacon, coarsely chopped
- 3 Tbsp. bacon fat
- 1/2 cup carrots, diced
- 1/2 cup celery, sliced
- 1 cup onion, diced
- 5 cups corn, frozen
- 1 medium russet potato, peeled and diced
- 2 Tbsp. flour
- 1 (15oz) can reduced-sodium chicken broth or 1 3/4 cups homemade chicken stock
- 2 cups 2% milk
- 1 cup cream
- 8oz extra sharp cheddar cheese, shredded
- 1/2 tsp. paprika
- 1/2 tsp. coarse kosher salt
- 1/2 tsp. fresh ground pepper
- Fry chopped bacon over medium heat in a heavy skillet until crisp. Transfer to paper towels to drain. Drain skillet reserving 4 Tbsp. of bacon fat.
- Add 1 Tbsp. bacon fat to heavy skillet and saute carrots, celery, and onion over medium heat for 5 minutes until softened. Remove from heat.
- In a heavy stockpot, add remaining 2 Tbsp. bacon fat and flour over medium heat. Stir constantly for 1 minute. Slowly add chicken broth whisking to break up any clumps. Heat for 2 minutes over medium heat then reduce heat to low for another 3 minutes.
- Slowly whisk in milk and cream.
- Add corn, vegetable mixture, and potato. Simmer over medium-low heat for 30 minutes making sure soup doesn’t boil over.
- Turn heat to low. Remove 4 cups of soup, allow to cool, then blend. Add back to soup pot.
- Add cheddar cheese and stir until melted. Season with paprika, salt, and pepper. Add bacon and serve.