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.