It's the height of Corn season here in Chilliwack where we are famous for our corn.
'Super Sweet', 'Tuxedo', 'Peaches and Cream' or the old faithful 'Jubilee',
it's all sweet and delicious.
I've made this corn chowder for years and years and it's always a hit.
During corn season when we eat it fresh from the cob, I always cook a few more cobs than needed. I cut the kernels off the extra cobs, scrape the cobs with my big knife and put all that goodness into freezer bags for corn chowder later. Scraping the cobs gives you the extra starch that will add flavour and help to thicken the chowder.
- 2 good sized potatoes, peeled and cubed
- 2 large carrots, peeled and cubed
- 1 onion, chopped
- 1 stalk celery, chopped
- 5 cups water
- 1 teaspoon salt
- 1/2 lb. bacon, cut into 1/4 inch pieces or farmer sausage, crumbled
- 1 bay leaf
- handful of fresh parsley or 1 tablespoon dried parsley flakes
- seasoned pepper to taste
- 1 Tablespoon Worcestershire Sauce
- few drops Tabasco Sauce
- 3 cups corn kernels
- 1 small can creamed corn
- 2 cups milk or light cream or use half cream and half milk
- Flour and more milk to thicken if desired.
- chopped fresh parsley
- cheddar cheese (to sprinkle as a garnish)
- Place potatoes, carrots, onion, celery, bay leaf, parsley and salt in large pot or small dutch oven.
- Add 5 cups water and bring to a boil. If using farmer sausage, chop or crumble the sausage into the water and vegetables.
- Turn to simmer and let cook until potatoes and carrots are tender.
- While that is cooking, fry bacon until crisp and drain.
- When vegetables are done, add corn, Worcestershire and Tabasco and seasoned pepper.
- Taste and add more seasonings if desired. Let cook 10 minutes more.
- Add milk or cream and heat, stirring well.
- You can thicken the soup at this point if desired. Mix 1 Tablespoon flour with 1/2 cup milk and add to soup.
- To serve, garnish with shredded Cheddar cheese and snipped parsley