Simply Savory SOUPS

A warm bowl of soup is a great way to stay warm and cozy as we endure the last weeks of winter. Soup is satisfying to make, and trying out different recipes and ingredients is a great way to introduce new foods to your family. Check out our cozy soup recipes and let us know what you think!

Corn Bacon Potato Chowder

BY KENDAL RAE JENSEN

Corn (choose one)

4 ears of corn or whole kernel corn, drained

1 can cream of corn (if not using fresh corn Soup

1 tsp butter (or oil)

8 oz bacon, chopped

2 tbsp butter (use 3 tbsp if bacon is lean)

1 garlic clove, minced

1 small onion, diced (or half large onion)

5 tbsp flour

2 cups chicken broth, low sodium

3 cups milk

2 lbs potatoes, cut into cubes

2 sprigs of thyme OR 1 tsp dried thyme

3/4 cup heavy cream

3/4 cup shallots / scallions, green part finely sliced Salt and finely ground pepper to taste

Cut the corn off the cob. One way to do this is to place a small ramekin in a large bowl. Place corn on the ramekin, then cut the corn off. Keep the naked cobs or open cans of corn.

Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot. Lower heat to medium high. Add 2 tbsp butter. Once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.

Add flour and mix it in. Cook while stirring for 1 minute. Add broth, milk, potatoes, thyme, and bay leaf. Break the naked cobs into 2 or 3 and add them into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it’s simmering energetically but not bubbling too much).

Remove lid and remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.

Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.