Let’s enjoy some comforting food in a bowl.
Lately I’ve been noticing how often I still reach for exclamation points. I clearly used them constantly as a teenager — reading old “stories” I wrote at twelve is almost painful. The prose jumps off the page: “Amanda and Kate walked to the stream behind their house! They found two giant rocks to sit on and Kate started french braiding Amanda’s hair!” Embarrassing, and oddly familiar when I hear my own voice in today’s writing.
Thinking about those old characters made me wonder if they’d appreciate a warm bowl of chowder. Maybe we’ll have to start writing Pinterest into storylines next. For now, chowder will do.
About two years ago I made a corn chowder with barbecue shrimp that I adapted from a newspaper recipe. The combination of red peppers, potatoes and shrimp created an intensely flavorful bowl, and every time I taste it I wonder why I don’t make it more often. This year I wanted a different take: a creamier, richer chowder that celebrates sweet corn above all else. No potatoes, celery, or carrots — just corn-forward flavor with a velvety body.
The recipe finishes with bacon and gorgonzola as optional toppings, so you can easily swap the blue cheese for goat cheese or skip the bacon. Both make wonderful additions, but the soup stands on its own as a cheesy, corn-focused chowder.
Speaking of bacon, I’ve had a couple of days that felt decidedly bacon-infused. I visited a favorite local marketplace where their bacon was being served hot for breakfast two days in a row — perfectly crisp, almost melting in your mouth. One morning it came alongside raspberry mascarpone–stuffed French toast, which felt like too many obsessions at once. The next day, that same extraordinary bacon greeted me again and I half-joked that I could survive on a few slices until lunchtime. It felt like true comfort food.
I balanced that indulgence with veggies later, because moderation matters even when breakfast is life-changing.
This summer I made a point of enjoying every bit of local produce while it lasted. Aside from a few pumpkin-spiced coffees (a guilty indulgence), I’ve been savoring the season’s sweetness and living in the moment instead of constantly looking back. That’s a small, satisfying growth for me — though old drafts of my teenage writing still make me cringe.
Cheesy Corn Chowder with Bacon + Gorgonzola
Yield:
4
45 mins
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Ingredients
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 sweet onion, finely diced
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons flour
- 3 cups chicken stock
- 3 cups fresh or frozen sweet corn (about 8 ears fresh)
- 4 ounces sharp aged cheddar, freshly grated
- 1 cup half and half
- 1/4 teaspoon freshly grated nutmeg
- 4 slices cooked bacon, crumbled (optional)
- 2 ounces gorgonzola, crumbled (optional)
Instructions
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Heat a large pot over medium-low heat and add the olive oil and butter. Once melted, add the onions, garlic, salt and pepper and stir to coat. Cook 5 to 6 minutes, until the onions are softened and beginning to turn translucent. Increase heat to medium and add the flour, whisking constantly for 1 to 2 minutes to form a roux; cook until fragrant and slightly golden.
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Pour in the chicken stock, whisking to combine, then add the corn. Increase the heat to medium-high and stir until the liquid thickens a bit. Bring to a boil, cover, then reduce to a simmer and cook for 10 minutes. Remove the lid, stir in the half and half and the cheddar, and continue stirring until the cheese has melted. Add the nutmeg and taste; season with more salt and pepper if needed.
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Serve immediately topped with crumbled bacon and gorgonzola, if using.
Notes
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That’s it — a cozy, corn-forward chowder to savor as the season winds down.