Recipe—Harvest Corn Chowder

Harvest Corn Chowder

What is better than a bowl of steaming hot homemade soup on a cold fall day? This recipe is one of my all time favorites. It is a hearty corn chowder packed with fresh veggies. I made it over the weekend and was surprised that it was even a big hit with my 21-month-old son.

If you have room in the freezer consider doubling the recipe and freezing some for quick meals to enjoy later. (Just be sure you have a large enough pot.) I put leftovers in both small and large containers. The small containers are a perfect size to take to work for a quick lunch and the larger sizes are convenient for a quick family dinner. Dinner could be ready in as little as 10 minutes and you hardly have to lift a ladle. To round out the meal add a grilled cheese sandwich or some fresh rolls.

Note: For a healthy alternative cut out the bacon and replace the half and half with non-fat milk.

INGREDIENTS
6–8 slices of thick cut bacon chopped
2 cloves of garlic minced
1 small yellow onion chopped
2 tbsp butter
5-6 large ears of corn cut off the cob (or a 16 oz bag of frozen corn)
2 medium zucchini chopped
2 large potatoes chopped
1/2 red bell pepper seeded and chopped
2 bay leaves
leaves from 5 sprigs of fresh thyme or 1 tsp dried thyme
1 tsp paprika (add a couple dashes of cayenne pepper too if you like a little extra punch)
salt and pepper to taste (I use about 1 tsp of salt and 1/2 tsp pepper)
5 tbsp flour
5 c chicken stock
2 1/2 c half and half
1/2 c fresh flat leaf parsley chopped

STEPS

  • In a large soup pot, cook the chopped bacon over medium-high heat until crisp. Drain off the majority of the fat.
  • Add in garlic, onion, and butter. Cook until the onion is tender.
  • Add in the corn, zucchini, potatoes, and bell pepper, stirring well between each ingredient added.
  • Add the bay leaves, thyme, paprika, and salt and pepper to taste.
  • Cook for 8–10 minutes, stirring occasionally until the veggies begin to soften.
  • Sprinkle the flour around the pot and mix for one minute.
  • Stir in the chicken stock and bring it to a boil.
  • After it thickens up a bit, stir in the half and half.
  • Simmer for 10–15 minutes stirring occasionally.
  • Add in the chopped parsley and allow the chowder to simmer for an additional 5 minutes.
  • Remove from heat and be sure to discard the bay leaves. 

Enjoy!

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3 responses

  1. This looks delicious, especially on a cool Fall day. I’m excited to follow you in your kitchen since I live so far away still. 🙂 Miss you and wish I was there so I could just come eat at your house!

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