Comforting Corn, Bacon and Potato Chowder

Corn, bacon, and potato chowder

The days grow shorter and the nights are getting long…lyrics by the great Canadian rock band Triumph. Let’s read between the lines here and also include there is a chill in the air and it’s time to indulge in some comfort food!

Taking advantage of our local sweet corn, I propose one of my favorite fall recipes, corn, bacon, and potato chowder. It’s simple, delicious, and takes the edge off the fact that winter is coming.

Hope your family loves it as much as ours

P.S. Pairs well with a grilled cheese sandwich, or in our family, we call them “Scrape Offs!” LOL (cuz we must scrape off the burnt sides of bread)

Corn, Bacon, and Potato Chowder

6 slices of bacon cut into small strips

1 yellow onion diced

2 cloves garlic minced

1 lb. potatoes cut into 1″ cubes

1/4 c. celery diced

4 c. chicken or vegetable broth

1/2 c. milk of your choosing

2 T. flour or 1 T. arrowroot powder

3 c. fresh or frozen corn

1/2 c. heavy cream

salt and pepper

Chives for garnish

Directions

In a large pot over medium heat, cook the bacon until it’s starting to get crisp, about 8 minutes.  Drain fat except for 1-2 T. Or if you are using lean mean then there is no need to drain. Add onions, celery, and garlic, and saute’ for another 5-7 minutes until the onions are translucent. Add your potatoes and broth and simmer until potatoes are fork tender, about 10 minutes.

In a cup or small bowl, whisk your milk and flour or arrowroot and stir into the pot until mixed in.  Add corn, cream, then salt and pepper as desired for taste.

Divide into your bowls sprinkle chopped chives and serve!

Warmly,

Tracey Bartel

Agent & Chowder Cowgirl