I don’t know about you but I can eat soup any time of the year. Winter, spring, summer or fall it does not matter what the weather is on any given day, soup can be a tasty appetizer or a full meal. During the summer when corn is plentiful, sweet and delicious it is a great time to make corn chowder. I love creamy soups but soups made with a flavorful broth is wonderful too.

I have to be honest. I just started making corn chowder. I have been happy through the years to just eat corn chowder whenever someone else made it. I finally decide it was my turn to try and make a delicious soup that others would love to eat. I really like what I created but I want to hear from the other amateur chefs and soup lovers of the world.

As with most of my recipes I tried to make this one simple but full of flavor. If you can, let it sit overnight. You will find the flavors really come together and burst in your mouth. The first time I made corn chowder my hubby and son loved it so much I had to make another pot of soup the next day. Thankfully, I had bought extra corn!

Since this is the height of corn season try blanching a few ears of corn then cut it off the cob and freeze the kernels. That way, you can make corn chowder winter, spring, summer or fall.

Corn Chowder

Ingredients:

5 ears of corn

3 slices of bacon chopped

4 cups chicken stock or broth

1 tbsp butter

1 medium potato peeled and diced

1 cup onion diced

2 stalks celery sliced

2 tbsp flour

1 tsp salt

1 tsp pepper

½ tsp thyme

½ tsp parsley

½ tsp Adobo

1 cup half and half milk or heavy cream

Shuck the corn and strip the kernels with a sharp knife. Set aside.

Place bacon in a large pot and cook over medium high heat until it starts to turn brown. Reduce heat to medium and add butter, onions, potatoes, seasonings and diced celery stalk. Stir to coat veggies with bacon fat. Cook for 5 minutes then add flour. Stir constantly for 2 minutes then slowly add chicken stock. Stir and bring mixture to a boil. Reduce heat.  Let simmer for 15 minutes. Stir in half and half. Add corn and let simmer 5 more minutes. Taste and add a little more salt if necessary.

Sprinkle each bowl of soup with fresh chopped basil, parsley or cilantro.