• 1/3 cup chopped bacon
  • 1 onion minced
  • 3 cloves of garlic minced
  • 3 carrots chopped
  • 3 stalks of celery chopped
  • 1 small red pepper
  • 1 small chili or jalapeno
  • 2 tbl flour
  • 4 cups of stock
  • 1 tsp turmeric
  • 2 potatoes
  • 4 ears of corn
  • handful of parsley and cilantro
  • 1 1/2 cups 1% milk

i have been working on this soup for a year. a year. well, almost a year.

it’s gone from heavy cream and butter, the addition of cheese and then strictly vegetarian to this…


no cheese…

no butter…

almost good for you…

but really i just love the bacon part.

love it even more this week because i am trying to rid it all by friday (passover, please share your bacon recipes, i have 5 pieces left).

ready…get set…drool.

corn chowder

to prep: while the bacon is frying i like to prep all the veg. i add the onion, garlic, peppers, carrots and celery to a bowl which makes it easy to pour into pot as soon as the bacon is cooked. on a med low flame the bacon takes about 5 minutes.

while the veg is sauteing i like to work on the corn. with a sharp knife carefully cut away the kernels. i do this in 2 steps, first with the sharp blade and then i turn the knife over to the dull side and scrape again to get all that milky yummy extra bits.

  1.  in a large dutch oven (soup pot) add your chopped bacon. cook till brown and crunchy (not burnt).
  2. add chopped onions, garlic, carrots, celery, red pepper and hot pepper (totally optional but this soup tastes great with a little kick). saute for about 10 minutes or until all the veg begin to soften.
  3. take your spoon out, measure and add flour. stir. keep mixing until you can’t see the flour. it will coat your veg. add stock and mix. add turmeric and mix.
  4. to the pot add the potatoes, corn kernels and herbs. mix and bring to a slow boil. simmer then for 30 minutes.
  5. add 1.5 cups milk to the pot and mix. cook for another 10 minutes.
  6. taste, season with salt and pepper. enjoy a big bowl

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