In Iowa, the corn state, it is totally appropriate to have a supper of only fresh corn on the cob this time of year; salty, golden nuggets dripping in butter. Nothing else, well maybe some fresh tomatoes and a slice of bread, but it is the main course. Yes, our blood sugar is probably screaming from the overdose of carbs, but what a way to go!
If you aren’t growing it in your own garden every major street corner or parking lot has a pickup truck loaded to the brim with fresh corn picked locally — and locals always know the names of the best in their area. We boil it, we grill it, and we can it, we freeze it to stave off the harsh winter a coming.
One of my favorites is Corn Chowder made with garden fresh corn. Now my husband isn’t a big soup person, so when I make a big pot I freeze personal size containers to grab for my lunch. This year I decided I would freeze enough for unexpected guests – with my family you never know when you will need to put together a quick lunch or supper. Add a hot loaf of french bread and a salad and you look pretty amazing to your guests.
This recipe has been adapted from several church cookbooks in my vintage cookbook collection. I like my chowder a little lighter and not too thick — so I ended up adjusting the liquids, amount of corn (I like more) and salt. This recipe is easy to adjust to a vegetarian version by using non-dairy products, vegetable broth and veggie bacon.
- 2 to 3 slices of bacon
- 1 cup finely chopped sweet onion
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup to 1 can of low-sodium chicken broth
- 1 cup water
- 2 cups red potatoes diced in small cubes -- rinse well to remove extra starch
- 4 to 6 ears of fresh uncooked sweet corn - cleaned and cut from the cob
- ½ cup to 1 can of evaporated milk
- Brown bacon in a large soup pot
- Remove when crisp -- reserve for topping
- Drain pan -- wipe out and return 2 TBSP of bacon fat or preferred fat to brown onions
- Saute onions until translucent.
- Add flour & butter or preferred fat -- stir and cook for about a minute -- don't brown.
- Add broth, water, and potatoes - simmer until potatoes are fork done -- 10 to 15 minutes -- don't over cook.
- Add corn and simmer for 10 minutes.
- Remove from heat and add milk
- Salt and pepper to taste
- You can add some of the crumbled bacon to the soup or just add it to the top of each bowl.
- ***Note: If you start with the lowest amount of liquids you can add additional to obtain your desired thickness.