It’s that time again for the Secret Recipe Club reveal day! It’s exciting to be assigned to another food blog and go through the process of choosing a recipe to make for the event. AndiWinslow, author of The Wednesday Baker lives in Maine, loves flower and vegetable gardening, cooking for her family and most of all, loves to bake with sugar she says she is addicted to. Her blog posts are filled with gorgeous photos of the sweets she bakes for her family and friends. I plan on baking many of them, but Fall is in the air and I am in a soup mood! A hearty, chunky and delicious looking Corn Chowder redolent with the flavor of crisp bacon and onions caught my eye while perusing the soups section.
- 6-8 slices of slab bacon
- 2 medium onions, finely chopped
- 2 cups chicken broth
- 3 medium potatoes, peeled and cut into 1/2-inch cubes
- 2 cans creamed corn, or homemade
- 2 cans whole kernel corn, drained, or 2-3 cups frozen corn
- 2 cups whole milk
- 2 cups half and half
- 1/2 teaspoon dried sage
- salt and pepper, to taste
- Fresh or dried parsley, optional
- 4 tablespoons unsalted butter
- In a large Dutch oven, cook the bacon slices until crisp. Remove from pan and drain on paper towels. When cooled, break into pieces. Reserve.
- Saute the onions over medium heat in the bacon fat until soft and translucent, about 8 minutes.
- Add the chopped potatoes and chicken broth. Cook 6-8 minutes until potatoes are done, but not too soft.
- Add the creamed corn, whole corn, milk, half and half and seasonings. Reduce heat and cook about 10 minutes. Swirl in the butter and add the reserved crisp bacon.
- While the corn chowder is delicious just made, the flavors meld after a day in the refrigerator.
- Makes about 6 servings.
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