Hearty Corn Chowder

When the cooler temps approach, there’s nothing we love more than a good chowder. I always associate cold weather with soup and sandwiches, or chowders and wraps. Our oldest granddaughter, Kyrstin, loves her corn chowder. So, whenever she comes to visit I always whip up a batch for her. Kyrstin’s not fussy about the season, she’ll eat corn chowder anytime (and, yes, she, too, will even eat this for breakfast). I’ve tried other recipes for corn chowder in the past, but this one has become my “go-to” recipe now, mainly because it’s Kyrstin approved. :) Packed with corn, potatoes, celery, onions and bacon, this chowder is cozy, comforting and hearty. I’m also sharing my “chowder spice blend” recipe, which really spikes the flavor of any soup or chowder. If you want to make this a stand-alone meal, just add chicken, sausage, or even ham to it. With or without the addition of meat, this is scrumptiously satisfying.

Peel and dice potatoes. Chop celery and onion. Mince garlic.

Bacon is missing from Ingredients photos, but don't worry it's not missing from chowder.

In skillet, cook bacon over medium heat until crisp. Remove to paper towel-lined plate. Reserve 2 Tablespoons drippings. When bacon is cool, crumble and set aside.

Combine all ingredients for chowder spice mix and shake to thoroughly combine. Store in air tight container. This will yield more than you need for this recipe, so save balance for future use.

In large saucepan, over medium heat, saute celery and onion in drippings until celery and onions start to soften, 4 to 6 minutes. Add garlic and cook for additional 1 or 2 minutes. 

Add cubed (uncooked) potatoes and stock. Cover and cook over medium heat for 15 minutes.

Stir in corn, evaporated milk, dill and chowder spice. Cook until potatoes are tender, about 30 minutes.

Add chopped bacon.

If a thicker chowder is desired, whisk together 2 Tablespoons cornstarch with 2 Tablespoons milk. Stirring constantly, slowly pour into chowder, a little a time, giving each addition a little time to thicken before adding more. Just add as much as you need to achieve the thickness desired. Taste chowder and adjust seasonings by adding salt, pepper and, if needed, more chowder spice.

Serve immediately, or, my preferred method, transfer to a crock pot and cook on low until ready to serve. This will give the flavors even more time to develop.   

HEARTY CORN CHOWDER
Source: Reminisce Magazine Jan/Feb 1995
Posted by: www.meldingmagic.com

INGREDIENTS:
Chowder:

• 1/2 pound sliced bacon
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1 to 2 cloves garlic, minced
• 2 cups cubed peeled potatoes
• 1 cup chicken stock
• 2 cups frozen, or fresh, corn kernels
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (12 ounces) evaporated milk       
• 3/4 to 1 teaspoon chowder spice blend (recipe follows)
• 1/2 teaspoon dill weed
• Salt & Pepper (to taste)

Chowder Thickener (if thicker chowder desired):

• 2 Tablespoons cornstarch or masa (corn flour)
• 2 Tablespoons milk

Chowder Spice Blend:

• 1 Tablespoon flour
• 4 teaspoons oregano
• 4 teaspoons dried parsley
• 2 teaspoons marjoram
• 2 teaspoons dill weed
• 4 teaspoons dried thyme
• 4 teaspoons dried basil
• 1 teaspoon sage
• 4 teaspoons dried rosemary
• 2 teaspoons tarragon 

DIRECTIONS:

1. In skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon;
    drain, reserving 2 tablespoons drippings. Crumble bacon and set aside.
2. Combine ingredients for Chowder Spice Blend. Shake well to combine. Store in air-tight container.
3. In large saucepan, over medium heat, saute celery and onion in drippings until celery and onions start
    to soften, 4 to 6 min. Add garlic and cook for additional 1-2 minutes. Add cubed potatoes and stock.
    Cover and cook over medium heat for 15 minutes. Stir in corn, milk, dill and chowder spice. Cook until
    potatoes are tender, about 30 minutes.
4. Add bacon. If thicker chowder preferred, whisk together 2 Tablespoons cornstarch with 2
    Tablespoons milk. Stirring constantly, slowly pour into chowder, a little a time. Start with half of this
    mixture, wait a few minutes for chowder to thicken then add more thickener if desired. Taste
    chowder and adjust seasonings by adding salt, pepper and, if needed, more chowder spice.
5. At this point, I usually transfer chowder to a crock pot and cook on low until ready to serve. This gives
    the flavors more time to develop.

Recipe Tip: For a heartier meal, add cooked chicken, sausage or ham to chowder.