Friday, September 29, 2017

Hearty Soups for Your Soul - Bacon Corn Chowder

Yum

Do these pictures look familiar? This post originally appeared on my old blog, Quarter Life (Crisis) Cuisine, which I unfortunately let expire. I'm posting some of my favorites on this blog so that I don't lose them forever.

I needed to put this recipe up before the weekend hit, because it's officially fall and fall is soup season! And I realized I have no soups on this blog at this time. Crazy!

While it certainly doesn't feel like fall in Texas, it's always frigid in my office. So, this soup is perfect. I've literally had a bowl each day for lunch this week.

Cory and me, atop Poet's Seat back in Massachusetts

Also, I'm visiting Massachusetts next weekend for a friend's wedding! I hope some of those colors up there are ready for me :)

Anyway, I've made a few adjustments to this recipe since I posted it on my last blog. The big addition is a bit of creole seasoning. I am obsessed with that stuff and it really brings out the flavors of the rest of the soup! The cream goes great with the hit of spice, and the sweet corn makes it even better.


Corn Chowder
(I watched the chef at our last Reenactment make this, so the recipe is hers but the measurements are mine)

  • 2 large ears of corn, corn removed from cob
  • 2 large red potatoes, cubed
  • 1 onion, diced
  • 1/2 package bacon, cut into small pieces
  • 2 cloves garlic, crushed
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tbs corn starch + 2 tbs water
  • 1 tbsp creole seasoning
  • salt and pepper, to taste

-Cook the bacon in a large saucepan over medium-high heat until desired consistency is reached. (If you like it crispy, remove from pan and set aside so it doesn't burn. I like it chewy, so I cooked it until just done and left it in the pan).

-Add onions and garlic, and cook in the bacon fat until translucent. Add the potato, creole seasoning, and chicken broth.

-Gently simmer until potato is fork-tender but not falling apart. Stirring gently, add the heavy cream. Simmer until cream has thickened, then add corn starch to thicken further.

-Serve hot, with bread for dunking. Also a great addition: chopped roasted red pepper.

11 comments:

  1. So glad it's chowder season again. Oh I meant soup season... no, not true, I can only think about chowder, this chowder! Looks sooo good! Yum

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  2. Oh, oh, yum! Soups like this make me miss the cold so much. I want a large bowl of this, a cozy blanket, and cold weather.

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  3. I'm so glad fall is here. I love soup and fall is soup weather in Ohio. I haven't had corn chowder in a long time, I'll be using your recipe soon.

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  4. So happy its soup season again. My kids hate that summer is over but they love soup so that's something to cheer them up. This looks so scrumptious and hearty. I love anything bacon... yum.

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  5. Well it hasn't felt like fall in Ontario, Canada either...till a couple of days ago. I don't like cold weather, but DO love all the comfort foods that come along with it. This soup sound delicious, and you can never go wrong with potatoes and bacon together in a recipe.

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  6. I've never made corn chowder but it sounds delicious. It is getting chilly now and I love soups, it certainly is a perfect time to try out the chowder. We are still getting fresh corn in the store -- I may try grilling it first for a smokey effect. Thank you for the inspiration. Sounds good.

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  7. This chowder looks so comforting, and I love the salty bacon in it to give it that perfect flavor. Love it.

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  8. What a delicious and comforting meal for the cool Autumn days ahead...this looks delish!

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  9. You got me at bacon and corn chowder that is one of my favorite soups when the weather is cold. Very comforting and so tasty!

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  10. That looks yummy, please pass a bowl over here! I love corn chowders, they are so tasty and filling!

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  11. Your bacon and corn chowder looks not only delicious but also really creamy. I can every day. I like the way you updated the recipe with creole seasoning.

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