This corn and kale chowder with bacon is a creamy delight! Serve with a nice salad and you have a delightfully light family meal in no time!
Ingredients
½ lb bacon, cut into small pieces
1 medium onion chopped
2 carrots sliced thin
1 jalapeño pepper chopped (with or without ribs and seeds, depending on how spicy you like it!)
4 cloves garlic, chopped or grated
2 big handfuls kale (in bite-sized pieces)
4 ears of corn cut off the cob or a 1 lb bag of frozen corn
2 tbsp butter
4 heaping tbsp flour
1 cup white wine such as Pinot Grigio
1 cup chèvre (or cream cheese)
1 quart whole milk
Salt & pepper to taste
Instructions
Add bacon to a hot pot and render until it is almost crispy.
Add onion, carrots and jalapeno to the bacon and cook until the veggies begin to soften. Adding a little salt at this stage will help this process along.
Add garlic and saute for a few seconds, until it becomes very fragrant.
Toss in your kale and allow it to wilt for about a minute.
Add the corn to the pot along with a pat of butter.
When the butter is melted, add the flour and stir well to coat all the veggies. Cook for about 2 minutes so the flour loses its "raw" taste.
Pour in a cup of wine and stir.
Add a cup of chèvre or cream cheese and stir to melt.
Pour in the milk and stir well to combine.
Bring the soup to a simmer and allow to cook for about 10 minutes.
Check for seasoning and add salt and pepper as needed.
Notes
This recipe seems to have a lot of steps, but it is really very easy and so worth the effort! Don't worry. Dinner will be on the table in a flash! Optional garnish: cilantro and raw corn!