I love making soup this time of year when it’s cold outside. In the fall we bought a lot of fresh corn when it was in season and so I cut it off the cob and put it in some freezer bags. So I had 5 or 6 gallon sized bags of frozen corn. I have slowly been working it in to recipes since then and I think my favorite use for it is this potato corn chowder.
Potato Corn Chowder
recipe inspiration: Our Best Bites
2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon
1 small onion, minced
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon
1 small onion, minced
1 stalk of celery, diced
2 potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste
2 potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce
Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, celery, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. Top with some shredded cheddar cheese.
