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Fall Feast - Corn Chowder

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Soups/stews Vegetables


  • 1 ts Vegetable oil
  • 3 sl Bacon, chopped
  • 1 sm Onion, 1/2-inch dice
  • 1 c New potatoes, 1/2-in dice
  • 1/2 c Celery, 1/2-inch dice
  • 1/2 c Green pepper, 1/2-in dice
  • 2 c Chicken stock
  • 1 c Milk
  • 1 tb Fresh thyme, chopped, or
  • 1/2 ts dried thyme
  • 2 c Corn
  • 1/4 c Whipping ream
  • 2 tb Fresh parsley, chopped
  • Salt
  • Pepper
  • Hot pepper sauce


On medium heat, heat oil in pot and add bacon. When bacon has released its fat, add onion and potatoes and saut for 2 minutes.
Add celery and green pepper and saut another minute.
Add stock and bring to boil. Add milk, thyme and simmer together for 10 minutes or until vegetables are crisp-tender.
If using ear of corn: with a knife, slice corn kernels into bowl and reserve together with can corn liquid. Add corn to soup pot, together with whipping cream, and simmer for 5 minutes more or until corn is tender.
Stir in parsley. Season well with salt, pepper and hot pepper sauce [to taste].
Serve with semi-dry Riesling wine.
Source: Food & Drink magazine, Autumn 94, by Liquor Control Board of Ontario, Canada. Article by Lucy Waverman
Fall Feast menu: Fall Feast - Corn Chowder [above] Fall Feast - Pork Tenderloin with Fall Vegetables Fall Feast - Homestyle Potatoes Fall Feast ~ Pavlova [should be made ahead]
From Gemini's MASSIVE MealMaster collection at