Bacon Corn Chowder

A couple people have asked lately about how my cat allergies turned out and, never one to miss a good episode of The Poowwwwer of Positive Thinking, I must tell you. The first 2-3 weeks were spent sneezing so much I developed visible abs. Every time I touched the cat and then my face, whatever I’d touched got a little swollen, red and itchy…eyes, mouth, nose, you get the idea. I know it wasn’t just a cold since my symptoms went away every time I left the house and came back every time I came home. Determined my body could adapt, I never really considered getting rid of the cat.  Suddenly, about 3 weeks in, I was better! Good to go! Not a sneeze, not an itch. Now I snuggle the cat and even sleep without a sniffle immediately after removing it from upon my pillow. Small miracles, friends.

So now I’ve set your mind at ease and made you wonder what allergy YOU can overcome by prolonged exposure, let’s direct some of our positive thinking toward fall! Soup weather has returned! Along with pie, cinnamon bun, and general comfort food weather.

Bacon Corn Chowder - the perfect soul-warming winter soup.

Fall is no good for my waistline, but it sure is good for getting me back into the kitchen after a season of heat where the last thing I care about it cooking.  I’ve suddenly been having renewed urges to meal plan, make dinners that take more than 20 minutes, and spend some time cooking veggies we’ve been enjoying raw all summer.

Bacon Corn Chowder - the perfect soul-warming winter soup.

There are few things I love more than a big pot of soup simmering on the stove for dinner on a blustery, rainy day. We enjoyed this soup first at someone’s house for lunch one Sunday, and I couldn’t leave without getting the recipe. I adapted it a little based on what I had on hand and, like any good soup, it can take a lot of adaptation and still be delicious. Corn is one of my very favourite vegetables, although now every time I eat it I’m reminded of our German boarders who had to get used to my fondness for corn – where they live, corn is really only a food for animals, not something people eat for dinner. They might turn some heads if they made this soup :)  Since fresh ears of corn are no longer at every corner in town, I used frozen corn. With the addition of a bit of sugar to the broth to bring the corn’s sweetness out, you would never know a difference.

Bacon Corn Chowder - the perfect soul-warming winter soup.

The garlic and herb scones deserve a post of their own they’re so delicious. Well, wouldn’t you know it, they have one :) Sliced a little differently, but same recipe I use all the time, these are the perfect accompaniment to make this a meal…as are these sticky cinnamon buns, which we definitely also ate with this soup. ‘Twas a good night.

Herb and Cheese Scones

Bacon Corn Chowder
 
Prep
Cook
Total time
 
A soul-warming, hearty, healthy soup perfect for blustery winter days.
Author:
Recipe type: Soup
Serves: 12 cups
Ingredients
  • 8 strips of bacon, chopped
  • 2 Tbsp butter
  • 1 large onion, diced
  • 1 cup diced celery
  • ½ cup diced mushrooms (optional)
  • ¼ cup all-purpose flour
  • 1 tsp dried thyme, or 1 Tbsp chopped fresh thyme
  • ¼ tsp cayenne pepper
  • ¼ tsp turmeric
  • 6 cups chicken broth
  • 1 lb russet potatoes, cleaned and diced (skin-on or peeled)
  • 4-5 cups cups fresh or frozen corn kernels
  • 1 tsp granulated sugar
  • 1 cup heavy cream (can sub 2% milk)
  • 1 cup grated cheddar cheese
  • 2 Tbsp cream cheese
  • Optional: Minced fresh chives for garnish
Instructions
  1. In large soup pan, sauté chopped bacon over medium heat until crisp. Meanwhile, chop onion and celery. Drain all but 2 Tbsp of the bacon grease and remove bacon to paper towel-lined plate. Add butter to remaining bacon grease and sauté onion, celery and mushrooms in this for 5-7 minutes, until softened. Meanwhile, clean and chop potatoes.
  2. When onions are softened and translucent, stir in flour, thyme, cayenne pepper and turmeric. Let cook for about 1 minute, then add chicken broth, potatoes, corn and sugar. Bring to a simmer and cook for 10-12 minutes, until potatoes are tender when stabbed with a fork. Stir in cream, cheeses, and reserved bacon. Bring to a gentle simmer, stirring until cheeses are melted. Add salt and pepper if needed to taste, and serve hot.
Notes
Let leftovers cool to room temperature before refrigerating for up to a week, or freeze leftovers for longer storage. Reheat gently to avoid curdling cream.

 

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  1. […] to a few weeks of nausea followed by a few weeks of all-the-cravings for classics like Boterkoek, Bacon Corn Chowder, Cinnamon Buns, Happy Cookies and far too much more, but with this recipe I feel like all  that […]

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