Corn Chowder with Harissa Butter

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This Corn Chowder with Harissa Butter is loaded with sweet corn, tender potatoes and smoky bacon. It’s rich and comforting, but not overly thick, just the way I like it. The spicy harissa finishing butter takes it up a notch and adds a Mediterranean twist, slowly melting into the hot chowder. It’s a small extra step that really makes this recipe stand out.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Side Dish, Soup

Cuisine: American, Mediterranean

Servings: Servings

Author: Luay Ghafari

Cost: $15

Ingredients

For the Chowder

6 Thick-cut bacon slices (diced)
1 Medium white onion (finely diced)
2 Celery stalks (finely diced)
3 Garlic cloves (minced)
1½ lbs Yukon Gold potatoes (peeled and cut into ½-inch cubes)
4 cups Corn kernels
3⅓ cups Chicken broth - Have some extra on hand if you need it
¾ tsp Dried thyme
1 Bay leaf
¾ tsp Kosher salt
½ tsp Black pepper
1 cup Heavy cream

For the Harissa Butter

4 tbsp Unsalted butter (softened)
1½ tbsp Harissa paste - use less if you prefer it milder
1 tsp Honey
½ tsp Lemon zest
Pinch of salt

Garnish

Chopped parsley
Croutons - Optional

Instructions

Cook Bacon. Add the diced bacon to a Dutch oven or soup pot set over medium heat. Cook until the bacon is crisp and the fat has rendered. Transfer the bacon to a paper towel-lined plate and set aside, leaving about 2 tablespoons of bacon fat in the pot.
Build the Base. Add the diced onion and celery to the bacon fat. Cook for about 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds, just until fragrant.
Simmer the Chowder. Add the potatoes, 3 cups of the corn, chicken broth, dried thyme, bay leaf, salt and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are fork-tender.
Thicken the Chowder. Remove and discard the bay leaf. Carefully transfer about 3 cups of the soup to a blender and blend until smooth. Return the blended mixture to the Dutch oven and stir in the remaining 1 cup corn. Alternatively, you can use an immersion blender directly in the pot. Just make sure not to blend the entire chowder; you want plenty of potatoes and corn left intact.
Finish with Cream and Bacon. Stir in the heavy cream along with half of the cooked bacon. Simmer gently for another 5-10 minutes. Avoid bringing the chowder to a vigorous boil after adding the cream.
Make the Harissa Butter. In a small bowl, combine the softened butter, harissa paste, honey, lemon zest and a pinch of kosher salt. Mix until smooth and evenly combined.
Serve. Ladle the hot corn chowder into bowls. Add a small spoonful of harissa butter to each bowl and let it begin melting into the soup. Finish with the remaining crispy bacon and chopped parsley. Serve with optional croutons.

Notes

Key Ingredient Notes:

Bacon: Thick-cut bacon adds smoky flavor and gives us rendered fat for cooking the vegetables. Pancetta can also work here.
Potatoes: I recommend using Yukon Gold potatoes. They will turn nice and creamy as they cook down, and they will also blend well and give the chowder a thick creamy consistency. Red potatoes or other waxy potatoes can be substituted; peel them if you prefer a smoother texture.
Corn Kernels: Fresh sweet summer corn cut off corn cobs is wonderful when it’s in season, but frozen corn makes this an easy year-round recipe. You can also use frozen fire-roasted corn for an added layer of flavor.
Dried Herbs: I am using a combination of dried thyme and bay leaf to flavor the soup. You can use fresh if you have it.
Heavy Cream: Gives the chowder its rich, creamy finish. Half-and-half can be used for a slightly lighter chowder.
Harissa Paste: Harissa is a North African chili paste that is spicy, tangy, and savory. I like to make my own Harissa Paste but jarred Harissa is available in Middle Eastern, North African, and international markets. These days, you might also find it in a well-stocked grocery store (Whole Foods, Trader Joe’s).

A note about thickening the chowder. I tested this recipe a couple of different ways (with roux and without). I am not a fan of overly thick soups or chowders. They end up being kind of gloopy. So this recipe relies on the potatoes and corn to thicken it (after blending). So don’t skip the potatoes!

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