How about a little yummy goodness to start off the week? I’m guessing you have most if not all of the ingredients on hand. And if you have some of the super sweet end of season corn, all the better. The recipe will serve four generously, with a little left over the next day. Much more if you make something on the side, or serve it with bread. Even better, it cooks up fast! I made this last night and the whole family loved it.
Bacon Corn Chowder
8 pieces of bacon, diced
1 onion, diced
2 tsp minced garlic
32 ounces of corn (either 2 bags frozen, or corn from about 8 ears of fresh corn)
2 cups of milk
4 medium potatoes, diced
32 ounces of chicken broth
1 tsp oregano
1/2 tsp red chili flakes
Salt and pepper to taste.
In a heavy saucepan, fry up the bacon over medium heat until it’s almost cooked. Pour off most of the fat, leaving 1-2 tbs, and cook some more.
Add in the minced onion, and cook over low heat until it is soft and nearly translucent.
Stir in the garlic.
Then add the corn and the milk and the broth.
Add in the potatoes, and the oregano.
Bring it to a simmer. Reduce the heat to low, then cover and cook about 20 minutes, or until the potatoes are tender.
Take out about half the ingredients and puree it in a blender.
Add it back in the pot, stir in the red pepper flakes, and salt and pepper to taste. Keep it on the heat about 5 minutes more and you are ready to go.
Easy, peasy, yummy. You can go ahead and change things up – use pancetta instead of bacon, whatever makes your tummy happy.