Skip to main content

SRC: Little Bit of Everything Corn Chowder


It's time for Group B's Secret Recipe Club November reveal. This month I was assigned to Little Bit of Everythingpenned by Julie. Julie identifies herself as a 50 something midwesterner who loves to cook, travel and garden. She collect spoons, building upon a collection started by her mother. Her blog, she writes, is a creative journey through her 100+ volume cookbook collection, newspaper and magazine clippings, newly found recipes and baking groups. Nice!


The weather is definitely turning. So, I had soups on the brain. Julie has some fantastic soups. I thought about making her Slow-Cooker French Onion Soup; Potato, Fennel, Leek Soup; Potato Leek Chowder Robusto; or Asian Sweet Potato Soup. I made minor changes to her recipe - adding bacon, sweet potatoes, and some fresh herbs - otherwise, I stayed fairly true to the recipe. It was fantastic! Thanks, Julie, for the inspiration.

Little Bit of Everything Corn Chowder

Ingredients

  • 2 T butter
  • 3 slices of bacon, chopped
  • 1 onion, peeled and diced
  • 2 to 3 stalks celery, sliced
  • 2 to 3 carrots, halved and sliced
  • 4 to 5 potatoes, cubed
  • 1 to 2 sweet potatoes, cubed
  • 6 C organic chicken stock or broth
  • 2 t ground coriander
  • 2 whole bay leaves
  • 2 C corn kernels
  • 2 T cornstarch dissolved in 4 T cold water
  • 2 C organic half-and-half
  • 2 t hot sauce (I used my Haute Hop Sauce; Julie used Tabasco. Use what you have!)
  • 2 T fresh herbs, chopped (I used thyme, oregano, and parsley. Use what you have!)
  • freshly ground salt to taste
  • freshly ground pepper to taste

Procedure
In a large souppot, melt the butter over medium heat. Add the bacon and cook until the fat is rendered but the bacon is not crisp. Stir in the onions, celery, and carrots. Sauté for 5 to 7 minutes until the onions are begin to turn translucent. Add the potatoes and sweet potatoes and sauté for 5 minutes more. Pour in the the broth and bring to a boil. Cover the pot and reduce heat to a simmer. Cook until the potatoes soften but still hold their shape, approximately 15 minutes. Add in the coriander, bay leaves, and corn kernels. Return to a boil and cook for 5 minutes. Pour in the cornstarch-water mixture. Bring soup back up to a boil and cook for 1 to 2 minutes. Add in the half-and-half, hot sauce, and fresh herbs. Heat to warm. Season to taste with salt and pepper. Serve hot.


Comments

  1. This is a wonderfully hearty soup!! Great choice for this cold snap that is coming!!

    ReplyDelete
  2. Mmmm...it is soup weather!! Sounds like a nice combination.

    ReplyDelete
  3. Looks like a great comfort food. Love those chunks of goodness.

    ReplyDelete
  4. Mmmm. Sounds delicious. As do all those other soups.

    ReplyDelete
  5. This looks so delicious and healthy, even with the half n half! Interesting that the recipe had both regular potatoes and sweet potatoes.

    ReplyDelete
  6. Love corn soup and yours looks delicious!

    ReplyDelete
  7. Hi Camilla,
    Your Corn Chowder is perfect for this blast of cold that we are having. I love all the flavors of this soup. Thanks for sharing a great recipe for the SRC and being a great leader for Group B!
    Miz Helen

    ReplyDelete
  8. Looks like a great soup for this colder weather! Loving how you added all those flavors. :)

    ReplyDelete
  9. Thanks for the nice shout out. Glad you liked the recipe. Making my SRC B rounds today. Better late than never.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce