Corn Chowder

Normally I wouldn't make corn chowder in May, but when we go from over 100 degrees to temperatures in the 60s, it's totally called for.

For as long as I can remember, we have eaten Clam and Corn Chowder on Christmas Eve (I know they are winter soups, but they taste good on any cool day). I love Chowder. Click here for more information on the origins of Chowder.

Anyway, it was cold yesterday, my parents were coming to dinner last minute, and I had all the necessary ingredients on hand. I just sort of made it up as I went, but I think it turned out well. So without further ado, here is my recipe for Corn Chowder.

Corn Chowder

1/2 lb. bacon, diced

2-3 c. potatoes, 1/2 in. cubes

1 c. diced onions
1 c. diced celery
1 c. sliced carrots
1 cube butter
1/2 c. flour
2 1/2 c. chicken stock
4 c. milk
1 bag frozen corn
1 c. diced chicken (optional)
salt, pepper, thyme

Fry bacon until crispy and set aside. Boil potatoes in salted water until cooked, but firm, about 5 minutes. Drain and set aside. Saute onions, celery and carrots in butter until tender. Add flour and cook 1 minute. Whisk in chicken stock. Stir in milk. Add potatoes, corn and chicken. Cook over medium heat, stirring occasionally until chowder thickens a bit, about 15 minutes. (It is not a cream soup, so it is a bit thin). Season to taste with salt, pepper and thyme. Add bacon (and even some bacon grease if you want to make it really yummy). Enjoy!