Gluten Free Living – 2016
Fresh Corn and Bacon Chowder is an incredibly tasty soup that’s a terrific way to use up fresh corn. This lovely chowder has bacon, leeks, carrots, celery, bell peppers, red potatoes and onions in addition to fresh corn and several herbs. You can use fresh, previously-boiled, canned or frozen corn in this recipe and all will work wonderfully. While I didn’t make this in the crockpot because I was on a time crunch, this recipe is very easily adaptable to slow cooking. Just throw everything into the crockpot and cook!
We had a backyard barbecue back in early June. I made corn-on-the-cob along with grilled hamburgers, chicken sausage, Texas Sheet Cake Brownies, Texas Sheet Cake Trifle, Mediterranean Pasta Salad & KFC Cole Slaw Copycat Recipe for 35 people. I had about 12 ears of boiled corn leftover and wanted to use it up without wasting it, so Fresh Corn and Bacon chowder was born! As it happened, we had some friends who had recently taken in the daughter of a cousin who could care for her baby, so I brought a meal to them shortly afterwards. I served this chowder with Reese’s Chocolate Peanut Butter Bars, some fresh fruit and Chocolate Chip Coffee Cake for breakfast. They loved everything. He has a large garden so he appreciated all the fresh veggies and herbs used in this recipe.
If you’re looking for a way to use up garden veggies–especially corn-on-the-cob, I highly recommend Fresh Corn and Bacon Chowder. If you use a nitrate and sugar-free bacon, this is a pretty clean-eating recipe, although my favorite bacon is Wright’s. On top of that it’s so delicious you will consume bowlful after bowlful. 🙂
Fresh Corn and Bacon Chowder is a great way to use up garden produce. It’s filled with lots of fresh veggies.
Bacon adds savory, scrumptious flavor to this chowder.
Every bite of Fresh Corn and Bacon Chowder tastes spectacular.
Here’s what I did.
I used these ingredients. I ended up using only whipping cream and no half-and-half.
Cut bacon in one-inch pieces. Fry a few minutes. Add bell peppers, onions, leeks, celery and carrots and saute about 5-10 minutes.
Add potatoes and garlic and cook a few minutes. Add chicken and vegetable broth.
Add corn and seasonings. Cover with lid and cover over low to medium heat about 30 minutes. If corn is in big pieces (like in pictures above) you may want to break it up slightly with a wooden spoon.
Add cream and stir through. Heat, but do NOT allow the mixture to boil.
This soup is chocked full of veggies and bacon.
Garnish soup with extra bacon pieces and freshly, snipped chives.
Herbs like marjoram, thyme, rosemary, parsley and chives spice up the soup and give it a wonderful flavor.
If you enjoy bacon and corn together, you’ll love the combination of flavors in this soup.
Here’s the recipe.
FRESH CORN AND BACON CHOWDER
(My own concoction)
- 8-oz. [url href=”http://www.wrightbrand.com/” target=”_blank”]bacon[/url], cut in one inch pieces
- 1 leek, green top removed, sliced
- 1 large yellow onion, diced
- 3 cloves garlic, sliced or minced
- 1 rib celery, diced
- 2 carrots, peeled and sliced thinly
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 5 small-to-medium red potatoes, cubed
- 8 cups (12 ears) corn-on-the-cob, cut down (fresh or previously boiled)
- 1 cup chicken broth
- 32-oz. vegetable broth
- 1 tbsp. parsley
- 1 tsp. marjoram
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 tsp. salt
- ¾ tsp. black pepper
- 2 cups heavy whipping cream
- 2-3 slices [url href=”http://www.wrightbrand.com/” target=”_blank”]Wright’s[/url] bacon, crisp cooked and broken into small pieces for garnish
- snipped chives for garnish
- In a very large Dutch oven, place bacon pieces and begin to fry them.
- Add leeks, onions, celery, carrots and bell peppers and continue sautéing about 5-10 minutes.
- Add potatoes and garlic and cook a few minutes.
- Add chicken and vegetable broth, corn and seasonings.
- Cover with lid and cook over medium heat about 30 minutes.
- If the corn is in long strips from cutting, you may need to break up the corn with a wooden spoon or spatula.
- Add cream and stir through until heated.
- Do not allow soup to boil.
- Ladle chowder into bowls and garnish with additional bacon and chives.
Fresh Corn and Bacon Chowder is so delicious you will want to make it frequently. It is amazing comfort food.
This soup uses so many fresh veggies – it’s a great way to get your kids to eat their veggies.
This is a marvelous soup to make during the summer when corn-on-the-cob is so readily available. Make it during the fall and winter too by using frozen or canned corn.