Recipes

If you would like a twist to the traditional corn chowder soup, you can add ½ cup shredded cheddar cheese when you add the bacon and stir until it melts.

6 medium ears of corn (about 3 cups)
½ cup chopped onion
½ cup chopped green pepper
1 cup potato (chopped and peeled)
1 cup milk
2 cups chicken stock
1 tbsp olive oil
1 tbsp all-purpose flour
¼ tsp salt
¼ tsp pepper
2 slices of bacon, cooked until crisp, drained and crumble

Hold the ear of the corn upright on a cutting board.  With a sharp knife, start to cut the kernels off the cob from the top to the bottom.

In a large saucepan, cook onion and green pepper in olive oil until tender but not brown.  Stir in chicken broth and potato.  Bring to a boil and then reduce heat.  Cover and simmer for about 10 minutes.  Stir in the corn.  Cook, uncovered, about 10 minutes more or until the potato and corn are tender, stirring occasionally.

In a small bowl, combine milk, flour, salt and pepper.  Add to the corn mixture.  Cook and stir until thickened.  Add bacon; cook and stir until heated through.

Serves 6