Easy Corn Chowder

I miss my BBQ grill… and at 15 below wind chill, I am fairly unlikely to yank it out from it’s protective snow-covered blanket. In order to remind myself that sunnier days will be coming I like to make a soup that is reminiscent of summer. Corn chowder! Love it! The flavors are so sweet and mild that it should please any child. I like to bump up it’s nutritional value by slipping a sweet potato in, and perk up it’s flavor profile with some bacon and curry powder. Yum! My kids LOVE this soup, and will always have a second bowl. I hope your kids like it too! And here’s to Punxsutawney Phil being correct! Come on Spring!

Easy Corn Chowder
Easy Corn Chowder

Easy Corn Chowder

1 large onion, chopped
3 stalks of celery, chopped
1 large sweet potato, diced
2 potatoes, diced
4 slices of bacon, diced (optional)
2 T olive oil
1-1 lb bag of frozen sweet corn
1 and 1/2 quarts of chicken stock
1 tsp Kosher salt
1 tsp black pepper
dash of Cayenne for a little heat
2-3 T all-purpose flour
1 cup of cream or milk or 1/2 and 1/2
1-2 tsp soup base
1 tsp curry powder (optional if your kids don’t like it)
chopped green onions for garnish (I also like cilantro, but I am the only one..)
shredded cheddar (optional)

Heat the olive oil in a large pot, saute the bacon until it is crispy, remove with a slotted spoon and reserve for garnish. Add the butter, onions and celery and saute for 8-10 minutes, add the cayenne, flour, salt, pepper and curry powder and saute, stirring constantly for 3 minutes more. Add the stock and all the potatoes, bring to a boil, reduce to a simmer and cook uncovered for 15 minutes or until the potatoes are just tender. Add the frozen corn and the milk, if you want you can add some grated cheese at this point, I like it without. Cook 5 more minutes, taste and season with more pepper, if it needs more salt use the chicken base a little at a time to give it a flavor pop. Serve hot with reserved bacon, onions, cilantro or cheese on top.

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