I already reported that I enjoyed attending the Recipe Roundup group in Kewanee recently, where everyone brought soups to enjoy, and this is a second recipe from Merry Ann Malcolm. (The first was her Cheddar Cheese Quick Bread, which happens to go perfectly with this soup!)
Merry mentioned that she combined two different recipes to create this version, and she told me that there isn’t a special story behind it, just that it’s a great recipe.
I’ve never made a chowder before and had never tried a soup that featured corn as the star ingredient. A chowder, by definition, is known for being creamy, rich and hearty, often filled with chunky pieces of seafood, potatoes or vegetables. This soup checks all of those boxes and then some. It’s thick, satisfying and has just the right balance of sweet corn flavor and savory richness. Every spoonful feels like comfort food at its finest.
I took a batch of this soup to a friend’s house, and it was thoroughly enjoyed by everyone at the table. We all agreed that it’s one of those recipes you’ll want to make again and again. If you like corn, this one is a must-try! As the weather cools down, what could be better than a warm, flavorful bowl of chowder?
Whether you serve it as a main course with a slice of Cheddar Cheese Quick Bread or as a side to another hearty meal, it’s sure to become a new favorite.
From Merry Ann’s kitchen to yours — enjoy!
Serves 4–6
Ingredients:
2 T. butter
6 slices bacon, chopped
½ onion, minced
2 T. flour
¼ t. salt
¼ t. pepper
1 c. milk
28 oz. creamed corn
14 oz. corn, undrained
½ red pepper, chopped
½ green pepper, chopped
½ t. dried parsley
Instructions:
Melt butter in a skillet over medium heat. Add bacon and onion; sauté until bacon is crisp. Add flour, salt, and pepper to the skillet; mix thoroughly. Add milk; cook and stir until thickened. Transfer to a slow cooker; add remaining ingredients. Cover and cook on low setting for 2–4 hours.
***Variation: Replace bacon with ¾ c. cooked, diced ham.
