Sweet Corn, Bacon, and Potato Chowder

This past weekend our little Adel was bustling for the annual Sweet Corn Festival!

The festivities started Saturday morning with 5k runners scurrying along their route past our house. I was pretty disappointed that I didn’t see any runners dressed up like this:

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Okay, to be honest the festivities started Friday night with volunteers shucking corn at the town square. As is tradition, our neighbors gave us a hard time about not joining. Um, sorry but shucking corn is not my favorite! I shudder just thinking about the million silky hairs.

Saturday I was lucky to have friends over to join me for parade watching, vendor browsing, and an awesome used book sale (I grabbed Catch-22 and Cleopatra.)

We also made time for sweet corn eating! I got two lovely, steaming ears with butter and salt. Free for everyone during the festival! The set up was a huge truck, filled with crates of sweet corn, and an assembly line leading down a big contraption that steamed 6 crates at a time.

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Thankfully, we got our corn before this huge 2 block line formed.

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This soup recipe uses the cause for the weekend’s celebration — sweet corn. It’s a tasty chowder, with always-delicious bacon, veggies, and creamy potato. I like that the seasonings are simple, just salt and pepper — like an ear of corn! It’s also a nice summery soup, for anyone who is craving soup but doesn’t want to admit that summer is ending and fall is coming.

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Sweet Corn, Bacon, and Potato Chowder
Adapted from Weight Watchers

Ingredients
1/2 lb bacon
1 large potato
1/2 onion, chopped
1 1/2 cups sweet corn
1 cup broccoli, chopped
1 cup water
1 1/2 cups milk
1/2 tsp salt
1/4 tsp pepper
2 tsp chicken bullion

Cook bacon in soup pot. Remove and place on paper towel. Drain most of bacon grease from pot.
Microwave pierced potato in paper towel for 6-8 minutes, turning halfway through. Remove and slice lengthwise, then in quarter inch slices.
Add onion, corn, and broccoli to soup pot and sautée on medium high heat for five minutes.
Add crumbled bacon, potato slices, water, milk, salt, pepper, and chicken bouillon.
Bring to a boil, then reduce heat, cover, and let simmer 10 minutes, stirring occasionally.
Mash a few of the potatoes to thicken the soup.
Serve and enjoy!

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Have a great night everyone!

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2 thoughts on “Sweet Corn, Bacon, and Potato Chowder

  1. I would’ve never thought to put broccoli in corn chowder! Sounds good. Is your aversion to shucking corn because of the many years we forced you girls to help freeze corn? I must say shucking isn’t my favorite task either!

    • I thought I probably shouldn’t mention the corn-freezing summers specifically, but it does have something to do with the dislike Not complaining though! I know we did enough complaining back then. 🙂

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