Kitchen Garden Seeds

Savory Bacon Corn Chowder
Jo-Anne van den Berg-Ohms * John Scheepers
John Scheepers
Bantam, CT

We just adore corn chowder. This savory bacon-enriched version is a particular favorite over the winter when we dive into our coveted stash of precooked frozen Corn kernels. (To prep the Corn for winter soup making, cook the cobs for 5 minutes, dip them in an ice bath, remove the kernels from the cobs, scraping down to catch as much of the Sweet Corn "milk" as possible. Freeze the corn in 2 cup portions in airtight freezer bags.)

Savory Bacon Corn Chowder
  • 6 bacon strips
  • 1 chopped Red Onion
  • 2 chopped Celery stalks
  • 3 minced Garlic cloves
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup flour
  • 6 cups warm chicken stock
  • 6 sprigs fresh Thyme
  • 2 bay leaves
  • 2 cups heavy cream
  • 3 peeled and diced Yellow Finn Potatoes
  • 6 ears Corn (cooked, kernels removed)
  • Salt and pepper to taste
  • Buttery Homemade Croutons

  • 2 cups cubed sour dough bread
  • 1/4 cup chopped fresh Parsley
  • Salt and pepper to taste

  • Cut bacon into tiny little strips (like lardons). In a heavy soup pot, slowly sauté the chopped bacon, Red Onion, Celery and minced Garlic cloves in the olive oil and butter over medium heat. Add the flour, stirring for 2 minutes. Slowly add the warm chicken stock while stirring to combine. Add the fresh Thyme, heavy cream and diced Potatoes. Bring to a boil. Reduce the heat and simmer for 15 minutes or so until the Potatoes are cooked and the soup begins to thicken. Add the Corn kernels from 6 ears of just-blanched Corn cobs and salt and pepper to taste. Simmer for 10 minutes to meld flavors. Remove Thyme sprigs.

    Buttery Homemade Croutons: melt butter in a skillet and toss in the sour dough bread cubes, stirring for 3 minutes to toast lightly. Remove from the heat, stir in the chopped Parsley to lightly coat the croutons. Serve soup steaming hot with floating croutons. Serves a lot.