We are big soup eaters in this house but we don’t usually make soup in the summer time. Then last weekend we had unusually fall-like, cool weather and my assistant chef J and I decided soup sounded good. Then I had the idea to use some of that fresh corn on the cob from the farmer’s market. Now I wish I would have thought to make soup with that fresh corn a long time ago!
This soup turned out so well that I think I’ll freeze some of our fresh corn to make it all year round. And best of all it’s a “cheater” soup which means it starts with a few things in a can and only takes 30 minutes instead of simmering all day. But trust me, this soup tastes like it simmered all day long.
1 can creamed corn
1 can chicken broth (14 oz)
1 can cream of potato soup
2 ears of corn, cut off the cob (or abt 10oz of frozen corn)
3 cups whole milk
2 green onions sliced
1/4 tsp cayenne
dash or two of red pepper flakes
5-6 drops of hot sauce
4 slices of bacon, cooked and crumbled
1. In a covered sauce pan heat everything but the bacon to boiling over high heat – stirring frequently.
2. Let simmer about 5 minutes.
3. Top with crumbled bacon before serving.
Quick note: we added the three different spices because the chowder can be kind of bland. This had a little bit of heat to it but was far from spicy. Adjust according to tastes.
Quick note #2: this could easily be a vegetarian recipe. Swap in vegetable broth for the chicken broth and leave out the bacon.