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31 Days to Hospitality::Day 20 Potato Corn Chowder

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This is day 20 in a 31 day series on hospitality. Start from the beginning here.
Since you stocked your pantry and have plenty to drink  and all, I figured it was high time we make some food.  I’m gonna talk more about my philosophy when it comes to feeding people but suffice it to say, people love to be fed. And I find that when feeding a crowd, there’s nothing better than soup.  And I’m a huge fan of one pot meals.  One pot meals make life worth living.  Okay, maybe that’s overstating it but still.

One pot to clean=one happy momma.

This corn chowder is so easy, so delicious, and is even a crowd pleaser among the youngsters.

Here’s what you need:

1 onion

1 32 oz bag frozen corn (could certainly use fresh corn when it’s in season but the frozen works great too)

1/2 to 1 red pepper, diced

1 stalk of celery, diced

3 yukon potatoes, peeled and diced

3-4 springs of thyme

salt and pepper

cayenne pepper

2 boxes of chicken stock

2 T. flour

1 T. bacon fat

1 T. butter

1 T. olive oil

1/2 c. heavy cream

1 T. honey

 Melt the butter and bacon fat in a large stock pot and then add the olive oil.   When the oils are hot, add the chopped onion, red pepper and celery.   Add a pinch of cayenne pepper and then salt and pepper. You’ll reseason at the end but make sure you start the process now for depth of flavor.  (I always buy celery that still has the leaves on the end and then chop those too and add them along with the celery.)   I cook these on med high so that the onions will brown a  little.  When those have sautéed for 4-5 min, add the flour and cook it about a minute and then add all the chicken stock, along with the frozen corn.  Add the thyme (you can either put the whole stems with the leaves on them and then remove the stems at the end or pull the leaves off the stems and just add the leaves) and potatoes and cook for 30 min on med heat until the potatoes are tender.  When they are tender, add the honey and cream and then reseason as needed.  Since there aren’t many seasonings in this soup, I add lots of pepper.  Enjoy the some crusty  bread!

Ode to bacon fat

Also,  the bacon adds a lot of flavor so don’t skip that step.  I know my Southern friends won’t but if you’re from Connecticut, you’ll be tempted.  Bacon fat rules the world.  Corn chowder just isn’t corn chowder without bacon fat.  I am not me without bacon fat.   Love your family well.  Use bacon fat.   Amen.

Don’t forget the recipe page for other tasty treats!

Potato Corn Chowder

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Ingredients
  

  • 1 onion diced
  • 1 32 oz bag frozen corn could certainly use fresh corn when it’s in season but the frozen works great too
  • 1/2 to 1 red pepper diced
  • 1 stalk of celery diced
  • 3 yukon potatoes peeled and diced
  • 3-4 springs of thyme
  • salt and pepper
  • cayenne pepper
  • 2 boxes of chicken stock
  • 2 T. flour
  • 1 T. bacon fat
  • 1 T. butter
  • 1 T. olive oil
  • 1/2 c. heavy cream
  • 1 T. honey

Instructions
 

  • Melt the butter and bacon fat in a large stock pot and then add the olive oil.
  • When the oils are hot, add the chopped onion, red pepper and celery.
  • Add a pinch of cayenne pepper and then salt and pepper. You’ll reseason at the end but make sure you start the process now for depth of flavor. (I always buy celery that still has the leaves on the end and then chop those too and add them along with the celery.)
  • I cook these on med high so that the onions will brown a little.
  • When those have sautéed for 4-5 min, add the flour and cook it about a minute and then add all the chicken stock, along with the frozen corn.
  • Add the thyme (you can either put the whole stems with the leaves on them and then remove the stems at the end or pull the leaves off the stems and just add the leaves) and potatoes and cook for 30 min on med heat until the potatoes are tender.
  • When they are tender, add the honey and cream and then reseason as needed.
  • Since there aren’t many seasonings in this soup, I add lots of pepper.
  • Enjoy the some crusty bread!

Reader Interactions

Comments

    • N Shirley says

      So funny- I was reading along thinking this sounds good- probably skip the bacon fat….how DID you know I am from Connecticut? Is the HONEY a southern thing also? I never heard of putting honey in soup until your recipes! I have to try this recipe and I will be good and put EVERYTHING in! If it turns out good I may have to get a pair of cowboy boots- love your blog, and your faith. Thanks so much!

      Reply

  3. Ruth says

    I’m from RI and I would not skip the bacon fat. I have learned that it truly does make a difference. I made some loaded baked potatoes with chicken, bacon, broccoli and cheddar yesterday. The chicken tasted awesome cooked in the bacon fat.
    Ruth

    Reply

  9. Katrina says

    I’m from Connecticut and it didn’t cross my mind for one second to skip the bacon fat. I make a seafood chowder (using Vodka sauce) each winter for the holidays and bacon is the staple component!

    Reply

  10. Amy Callahan says

    My grandmothers and mother have always had a little covered dish on the stove that hds bacon drippings. Now I have one too. I use a little mini le creuset, that was probably made to hold spices, but it works. You should try a teensy bit of bacon drippings added to a chex mix recipe…

    Amy Callahan

    Reply

  11. Marita says

    There is NO WAY we are skipping the bacon fat- or bacon for that matter in Chicago! Heck, my dad grew up in the shadow of the stock yards- it’s in the blood. Thanks for the recipe- can’t wait to get to the store and get the pantry stocked and wip this up! Yum!

    Reply

  12. Ginger says

    My father in law popped his popcorn in bacon fat (he had died before I met my hubby)…..except my hubby was so young that he mistakingly had told me that his father had drizzled bacon fat on their popcorn…..Ha Ha

    Reply

  14. Trudy Royston says

    and how about lard for flakey piecrust? I grew up in Michigan and we made our popcorn with lard! I now use olive or coconut oil. Hmm, it may be time to try a batch with bacon grease. Oh my, is that a Northern thing? It was never bacon fat, it was bacon grease 🙂

    Reply

  15. Kelley says

    I made this soup today Edie, it was so good!! Even though it’s still pretty warm here in Arizona, i couldn’t wait to try this:) Thanks Edie!!

    Reply

  16. Monica says

    Had to tell you, I made a “version” of this tonight with what I had on hand…added to your recipe: carrots and chick peas and changed it up with sweet potatoes. Also threw in some fresh rosemary, turmeric, curry, and Tony’s. It was so good! Had to skip the bacon fat, but only because I was out…I’m about as southern as it gets, Mississippi, and I won’t skip that step next time! Also, my husband is from New Orleans and they put Tony’s in just about everything! Thanks for sharing!

    Reply

  21. Trudy says

    I made this for my family last night. It is FANTASTIC Edie. This is truly “gourmet” food. Thank you for making me such a hit with my family 🙂

    Reply

  23. Gwen says

    I just made this recipe for dinner, after looking forward to it all week. So good! This is going to become a regular freeze-ahead recipe to deliver to people after they’ve had a baby or a loss. It’ll be so easy to just take someone a frozen jar of this recipe and a crusty bread loaf. Thanks for sharing it!

    Reply

  24. Dana @ Cooking at Cafe D says

    Edie, it looks delicious.
    (It reminds me of a 15 min soup I make all the time – taste’s like buttered corn on the cob. Yum! Oh, I saute the veggies in bacon for that too!)

    I’ll have to try yours soon.
    ~ Dana
    CookingAtCafeD.com

    Reply

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