T’is the season of soups, stews and things simmered in the crock pot. It was my turn to cook for our care group this week and I made a Cheese and Corn Chowder I’ve not made in many years… and it was delicious.
Corn and Cheese Chowder
adapted from the More with Less Cookbook
2 1/2 cups frozen corn
1 teaspoon of sugar
6 slices of bacon, diced
1 yellow onion, diced
2 cups of carrots, diced
1 cup of celery, diced
2 cloves of garlic, minced
1 red or yellow pepper, diced
2 cups of chicken or vegetable broth
2 cups of leftover mashed potatoes OR diced raw potatoes
1 bay leaf
1 teaspoon of salt
1/2 teaspoon of pepper
1/4 cup of fresh parsley, chopped (or 1 Tablespoon of dried)
2 cups milk **
1 cup grated sharp cheddar or pepper jack cheese **
Place the frozen corn in a blender and pour in enough hot water so that the water level comes almost up to the corn. Pulse so that the corn breaks up but is not entirely pureed. Add sugar and set aside.
In a soup pot or dutch oven, brown bacon until crisp. Remove bacon and set aside, leaving rendered bacon fat in the pot. Add onions, celery and carrots and redece heat to low. Cook mixture slowly for 30 minutes or until onions are translucent. Add garlic and peppers and increase heat to medium, stirring for ~2 minutes. Add chicken broth, potatoes, bay leaf, salt and pepper. Simmer 10 minutes or until vegetables are tender. Add corn mixture and cook 5 minutes more. Stir in parsley, then add milk and cheese and cook at a lower heat for 5 minutes, making sure the milk does not boil. Add crumbled bacon and serve.
** To make this soup dairy free, I simply replace the milk and cheese with soy milk and soy cheese.