Fresh corn season is sadly over, but frozen corn and creamed corn work very well in this recipe for corn chowder. I wish I could credit the originator of the recipe, but I copied it onto a card ages ago. All I know is that I reach for the recipe again and again because it’s simple and really good.
2 slices bacon
1 onion, chopped
1 clove garlic, minced
2 TBS chopped red pepper
2 potatoes, cubed
1 stalk celery, diced
1 1/2 cup chicken broth
1 cup milk
1 can creamed corn
1 package frozen corn
1/2 tsp salt
1 TBS butter, softened
2 tsp flour
1. Cut bacon into 1/4 inch dice and brown it in a sauce pan.
2. Add the onion, garlic and red pepper. Saute for about 5 minutes. Add a bit of oil if the bacon is lean.
3. Add potatoes, celery, and broth. Add the salt. Cover and simmer over low heat until the potatoes art tender.
4. Add the two types of corn and the milk. Simmer until hot.
5. Blend softened butter and flour together and gradually add to the chowder.
6. Cook uncovered over low heat, stirring occasionally until thickened.
7. Season with salt and pepper.