Corn Chowder

By Kathryn Washburn Breighner

After raking leaves all day yesterday, I wanted somthing warm and filling. I looked in the refrigerator and saw some bacon and the last of this season's local sweet corn. Hum, corn chowder.  I also have quite a supply of gorgeous, multi colored potatoes that I dug from the garden, onions and green peppers from the garden and fresh thyme. Perfect--dinner!

This is an easy and tasty chowder.  You'll need:

6 pieces of bacon
1 med onion, chopped
1 green pepper, chopped
2 c fresh cut corn, or frozen corn, thawed
2 c potatoes cut into 1/2" pieces
1 c chicken stock
3 c milk

1 t fresh thyme
salt and pepper
1 c grated cheddar cheese

Saute the bacon, removed to paper towel to drain. I poured off all but 1 T bacon grease and briefly sauteed the onion and pepper--about 3 minutes, and then removed to paper towel to drain. But yes, these veggies could be sauteed in olive oil--my Indiana roots prevailed.

Into a pan, add the corn, potatoes, stock, milk and seasonings and bring to a simmer using medium heat. When the milk begins to simmer, add the peppers and onions. Simmer for 10-15 minutes, stirring occasionally.

Add the grated cheese and stir until melted.  I did not add a thickening agent like flour because there is natural starch from the potatoes; the cheese thickened the chowder, too.

I served the steaming bowls of chowder with cornbread made with Spring Mill State Park cornmeal--great meal!

Here's the link from a previous post for Cornbread Roxie:

Cornbread Roxie

Sausage Potato Chowder

By Perry Washburn

On rainy and blustery Spring weekends, my crew looks for something warm, homey. We make lots of hearty gumbos and other types of soup. Our daughter Aida is a huge fan of all soups, but especially chowder. This is a great one, and I'm not sure what warmed me most, this wonderful dish or the smile on Aida's face after the first spoonful!

1/2 cup butter (Plugra is great!)
1/2 cup flour
2 cups chopped celery
1 cup chopped onion
2 cups red potatoes, small dice, with skins on
2 cups stock (homemade is MUCH better)
2 cups milk (or half & half)
1 pound mild smoked sausage (Emeril's apple)
1 tsp Cajun seasoning

Make a mild roux with the butter and flour. Add the butter to a large, heavy pot, and turn the heat up to medium-high. Don't add butter to a hot pot, or you will burn it. When the butter is melted and starting to foam, add the flour and cook, stirring constantly, just until it starts changing color, perhaps 3-5 minutes. Add the celery, onions and sausage, and cook until the veggies are starting to wilt. Deglaze the pot with the stock. Bring to a boil with the rest of the ingredients except the milk. Reduce heat to a simmer, and after it has settled down add the milk. Cook for 20-30 minutes, until the potatoes are done and the chowder is thickened and calling out to the hungry diners in other parts of the house. To make everyone really happy, make some biscuits!