Corn Chowder

~ Mary ~

 

As kids Patty made us garden.  Each year she had us each pick a “crop” – the garden was the size of a frickin football field – Sean for some reason always got corn – talk about easy!  Then he’d sell it by the road side at the bottom of the hill for $1.00/doz or was it $2.00?  He was a dirty little raggamuffin, but that never deterred the folks from stopping and buying.  I was always so very jealous!

On another note you may have noticed I’ve been experimenting with backgrounds and would love your opinion.  Which of these photo styles do you like better (top or bottom) and if you’re up to it you could perhaps tell me why.  I like both on different days.  I like the top style when I’m feeling smart & sassy – out with the old an in with the new – I’m as hip as I wanna be –   I’ll stop now before I lose you 😉   The bottom style strikes me when I need a bit of nostalgia, hominess, stability and perhaps a little comforting.

 

 

Quick easy and nothing too fancy except I did use fresh corn on the cob – bringing back those glorious gardening memories.  

Simple Corn Chowder

Saute in heavy soup pot:

     4 oz sliced bacon

Once fat has started to render add and saute 3-5 minutes:

     1 Cup Diced Onion

     1 tbsp Minced Garlic

     1/2 Cup Diced Red Pepper

     1 tsp Thyme

     1/2 tsp Cumin

     1/4 tsp Turmeric

Add:

     1 Pound Diced Yukon Gold Potatoes

     3 Cups Chicken Stock

     Kosher Salt and Fresh Ground Pepper to taste

     2-3 Cups Corn kernels – fresh, frozen or canned

Turn up the heat, cover and bring to a boil for about 10 minutes or until potatoes have started to break up.

Stir together:

     2 Tbsp Corn Starch

     2 Tbsp Water

Slowly add to soup and stir.  Let thicken slightly and break up some more potatoes with the back of your spoon.

  

just before serving add:

     1 Cup Cream OR 1/2 & 1/2 OR Whole OR 2% Milk – your choice –

Stir well and heat through.