When I was in university, one particular place on campus served a great corn chowder every Wednesday, and I made sure to be there at lunchtime once a week to get my soup, because it was so delicious. They used an herb that I couldn’t identify until I went home and smelled everything in my cabinet. It turned out to be thyme, and since then I have always added it to my corn chowder!
3-4 strips bacon (optional – leave out for vegetarian version)
1 small onion, chopped
1 medium potato, cut into 1-inch cubes
1 can corn, undrained (400g / 14oz)
1 chicken or vegetable bouillon cube
1/3 cup hot water
1/2 tsp thyme
1-1/2 cups milk
2 tbsp flour
salt & pepper to taste
Cut bacon into strips and cook in a saucepan. When the fat starts to render, add the chopped onion and cook together. (If omitting bacon, start with the onion and a little vegetable oil.)
Add potatoes, corn, bouillon, hot water, and thyme. Bring to a boil, then turn down the heat and simmer for about 10 minutes, or until potatoes are tender.
Add 1-1/4 cups milk. Whisk the remaining 1/4 cup milk with 2 tbsp flour until smooth, then add into soup. Stir over medium heat until thickened.
We sometimes like to top this soup with chopped green onions and shredded cheddar cheese.