Golden Fig Corn Chowder

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Ingredients
  

  • 10 ounces bacon chopped-used as a garnish upon serving
  • 2 T olive oil
  • 5 C yellow onion chopped
  • 3 C carrots chopped
  • 2 C celery chopped
  • 4 T butter
  • ½ C flour
  • 2 t “Dynamite Herbs” sold at Golden Fig
  • 2 t kosher salt
  • 1 t pepper
  • ½ t ground turmeric
  • 10-12 C chicken stock
  • 6 C medium diced red potatoes unpeeled
  • 10 C corn kernels fresh (about 10 ears)
  • Shredded cheddar cheese for garnish

Instructions
 

  • In a large stock pot over medium high heat, cook the bacon and olive oil until the bacon is crisp. Remove from pot.
  • Reduce the heat to medium, add the butter, onions, carrots, and celery to the pot, cook for 10 minutes until the onions are translucent and the carrots and celery are starting to be tender.
  • Stir in the flour, Dynamite Herbs, salt, pepper and turmeric for 3 minutes-stir often during this time. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered 15 minutes.
  • Add the corn to the soup and cook for 10 minutes on a low simmer.
  • Check seasoning and serve hot with a garnish of bacon and a handful of shredded cheddar.

Notes

Golden Fig Fine Foods on Grand Ave in St Paul owner Laurie Crowell also sometimes adds cooked lobster or smoked chicken when ready to serve.
This makes a lot of soup. Easily halved and still provides several meals.