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Farm Girl Cook'n

Nothing Fancy

Church Cookbook Classics: Fresh Summer Corn Chowder

August 12, 2016 By Mary 7 Comments

FreshCornChowder

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.

Fresh Summer Corn Chowder
 
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Prep time
30 mins
Cook time
30 mins
Total time
1 hour
 
Fresh corn, red potatoes, and bacon will make this one of your favorites.
Author: Adapted by Mary Lovstad
Recipe type: Soup
Cuisine: American
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. Brown bacon in a large soup pot
  2. Remove when crisp -- reserve for topping
  3. Drain pan -- wipe out and return 2 TBSP of bacon fat or preferred fat to brown onions
  4. Saute onions until translucent.
  5. Add flour & butter or preferred fat -- stir and cook for about a minute -- don't brown.
  6. Add broth, water, and potatoes - simmer until potatoes are fork done -- 10 to 15 minutes -- don't over cook.
  7. Add corn and simmer for 10 minutes.
  8. Remove from heat and add milk
  9. Salt and pepper to taste
  10. You can add some of the crumbled bacon to the soup or just add it to the top of each bowl.
  11. ***Note: If you start with the lowest amount of liquids you can add additional to obtain your desired thickness.
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Filed Under: Main Dish, Recipe, Soup, Vegtables Tagged With: bacon, chowder, corn, garden, side-dish

Comments

  1. Sara Broers says

    August 13, 2016 at 7:00 pm

    I will admit it- I have never had corn chowder. This does look like something I would like and with corn in abundance right now, it makes sense!

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  2. Molly Stevens says

    August 14, 2016 at 1:50 pm

    Yum! This sound delicious. And great to have chowders even in the summer.

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    • Mary says

      August 14, 2016 at 1:55 pm

      I like soups and chowders with fresh ingredients any time of year.

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  3. Jan says

    August 31, 2016 at 1:30 pm

    I love this. I have a ton of corn right now I need to use up, I think I’llmake several batches and deliver it to some seniors that don’t always cook for themselves any more. I think they will enjoy the fresh summer soup.
    Thanks for sharing at country fair blog party1 I do hope you’ll share your talents with us again at tomorrows new party!
    Jan

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    • Mary says

      August 31, 2016 at 1:34 pm

      Thanks Jan — I am always looking for new ideas for my produce — What a great idea to drop off to seniors — you are a good person!

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  4. Laurie Link says

    September 1, 2016 at 1:44 pm

    What a great recipe Mary! Thank you for sharing and thank you for adding it to the August Country Fair Blog Party. I chose this post as one of my purple ribbon winners!
    Laurie – Country Link

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  5. celinka says

    October 14, 2016 at 5:34 pm

    I treasure the information on your websites.
    Thanks a lot. http://tinyurl.com/jjl3tn9

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Welcome to my blog!
I am an Iowa Farm girl who aspires to write a cookbook featuring vintage and favorite recipes from my family and friends. I'd like to bring you the art of cooking like your mother, grandmother, or whoever is your cooking inspiration.
Keep it simple and enjoy!
--Mary
Food Blogger, Travel Writer, Photographer, Computer Geek, & Gardener
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