Garden Fresh Corn Chowder with Thyme, Bacon, Potatoes and Red Peppers

Summertime is here and the crops are starting to be harvested. This week we received about 15 ears of corn from one of the local farms.

We used lots of thyme and added bay leaves during cooking. It was so good!

Virginia

Garden Fresh Corn Chowder with Bacon, Potatoes and Red Peppers

A delicious corn chowder with bacon, red potatoes, onions and lots of fresh corn!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 people

Course: Lunch

Cuisine: American

Ingredients Method

Ingredients

  

• 1/2 package bacon
• 1 yellow onion diced
• 6 stalk celery diced
• 8 ears corn – cut from the cob
• 1 quart chicken stock
• 1 red pepper
• 3 T fresh thyme
• 3 bay leaves
• 2 cups warm milk
• 1/4 t cayenne pepper
• 1 T salt
• 1 T corn starch & cold water

Method

 

1. Cut the bacon slices in half and cook the bacon until crispy.
2. Remove from the pan and remove excess grease with paper towels.
3. Cook the onions and celery for about 3-4 minutes until the onions are translucent.
4. Add 1 cup chicken stock, 1/2 the corn and bring to a boil.
5. Reduce heat to medium.
6. Scrape the bottom of the pan to mix in all the bacon bits and goodness.
7. Add the remaining stock, potatoes, thyme and bay leaves.
8. Cook for about 15 minutes until the potatoes are tender.
9. Add the remaining corn, red peppers, cayenne pepper and warm milk.
10. Reduce the heat again to a low simmer.
11. Cook for at least 10 minutes until the corn is tender.
12. Mix the corn starch and cold water, then add to soup to thicken.
13. Pot may simmer for another hour to allow flavours to blend (or under you are ready to eat.)

This recipe was a perfect way to highlight this week’s crop in a way that can be enjoyed for lunch or dinner.

The corn was really delicious. Even after cooking the kernels were bright and crisp which made the soup feel lighter than your average chowder.