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Title : Fresh Corn Chowder with Bacon and White Cheddar Cheese
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Fresh Corn Chowder with Bacon and White Cheddar Cheese

 A SPOONFUL OF SUMMER IN A BOWL

CORN CHOWDER

Cook's Notes: Over the years Ever Ready has posted a variety of corn chowder recipes. Two of these are posted below.

Roasted Corn and Potato Chowder

https://sockfairies.blogspot.com/2020/10/as-colors-fade-and-slip-away-from.html\

Corn Chowder

https://sockfairies.blogspot.com/2012/09/corn-chowder-soup.html

Cook's Notes: Today's corn chowder recipe posted below outshines any others and it all started in Walker, MN. I live in a rural area surrounded by several small towns. Outside a bookstore, two children around 8-10 were sitting at a card table. Instead of selling Girl Scout cookies, they were selling bags of fresh sweet corn. Who could resist and they were so eager to sell. The corn was delicious and fresh certainly a step up from what you buy at the grocery store. It was then I just knew our next meal would be corn chowder. I realize there are a few steps to this recipe but trust me so worth it. Advance prep helps by cutting veggies and removing corn from the cobs. Frozen corn can be substituted. 

Try this brilliant idea I saw online for removing corn from the husks. 

It is very effective and there is less mess. Lucky I still have my bundt pan for a repurpose use.  

The recipe serves 4 and you may need to use more chicken or vegetable broth the next day to thin chowder out as potatoes absorb moisture. 

Fresh Corn Chowder with Bacon and White Cheddar Cheese

Ingredients:

• 6 large ears of corn to equal 2 cups or use frozen corn (no need to thaw)  
• 1/4 cup butter
• 3/4 cup diced sweet onions
• 2 garlic cloves, minced
• 1 cup diced red potatoes, remove skin
• 1 cup diced carrots 
• 1 cup diced red and yellow peppers
• 1-1/2 cups milk or half and half
• 1/4 cup flour 
• 1 carton 32. oz. low sodium chicken broth or vegetable broth 
• 1/4 teaspoon each cumin, marjoram, ginger 
• 4 slices of bacon fried and diced
• Salt and pepper to taste 
• 1 cup grated white cheddar cheese     

Directions: 

• Cut kernels off the cobs and set them aside.
• In a soup pot melt butter over medium-low heat. Saute onions, garlic, and peppers for 5 minutes. Stir in flour and coat all ingredients. 
• Add in corn, broth, potatoes. carrots, spices, milk, or half and half. Salt and pepper to taste. 
• Simmer uncovered until potatoes and carrots are tender. Add in cheese and bacon whisk until blended. Simmer a few minutes more before serving. 
  
  
  

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