Fennel Corn Chowder is so full of corn, potato, bacon, cream flavor, you will want seconds and thirds.
Ingredients
6 slices bacon, diced
2 TB vegetable oil
1 yellow onion, chopped
1 large fennel bulb, cored and cut in ¼ inch dice
4 large garlic cloves, germ removed and minced
¼ cup flour
4 cups chicken stock
4 large potatoes, peeled, and cut in ½ inch dice
Kernels from 4 ears of corn, roasted, or 2 cups of frozen corn, toasted
1 cup heavy cream
Salt and pepper to taste
Pinch of cayenne pepper
Instructions
To grill or roast fresh corn, heat grill or oven to 400 degrees F. Remove all but the innermost layer of husk, Snip off tassel. Soak corn in water for 30 minutes. Place on grill or on rack in oven and roast until the husks curl and brown, about 20 minutes. If using frozen corn kernels, first defrost and rinse. Heat a non-stick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, about 3 to 5 minutes.
In a large soup pot, cook the bacon until the fat has rendered and it is crisp. Add the vegetable oil and saute the onion and fennel until tender, approximately 10-12 minutes. Add the garlic and cook 1-2 more minutes. Add the flour to make a roux and cook for 1-2 more minutes, stirring constantly. Slowly add the chicken stock, whisking to remove any lumps. Add the potatoes and cook until just tender. Add corn and cream and bring to a boil. Reduce heat, season with salt, pepper, and cayenne to taste.
Recipe by A Day in the Bite at https://www.adayinthebite.com/fennel-corn-chowder/