Being gone for two weeks can really throw you for a loop. After we got back from visiting home, it took me a few days to get back into the swing of things. Of course, we also arrived just in time for the temperatures to begin to rise. I don’t think it has been below 100 degrees F here all week, and the forecast for next week offers no relief. To say it is hot is an understatement.
Since it has been so hot the last thing I want to do is turn on the oven, so I have been looking for recipes that require only stove-top cooking. This summer corn chowder was perfect. I made a crab and corn chowder this past winter (which I plan on making again soon) and we loved it; as soon as I came across this recipe I knew I had to make it. Kansas has some wonderful sweet corn that makes this corn chowder heavenly. I paired it with a salad and it made for a great meal!
Also, a few housekeeping items--I hope you like the new design/layout! Up top you will find links to "about me” as well as a recipe index and how to contact me. I also started a Facebook page for my blog (I feel so late to the game), so if you’d like to follow me there, here’s the link: Southern Pink Lemonade on Facebook.
Ingredients:
- 1 package bacon (about 12 slices) cooked and chopped, grease reserved
- 1 medium onion, diced
- 1 orange bell pepper, seeds removed and diced
- 1 teaspoon thyme (I mistakenly omitted this and it was still great!)
- 5 cups fresh corn kernels, I used the kernels from 5 ears of corn
- 1/2 teaspoon adobo seasoning
- 2 cups half-and-half
- 2 cups chicken broth
- 1 large potato, peeled and grated
- salt and pepper
Directions:
Using about 3 tablespoons of the reserved bacon grease, saute onion and bell pepper for about 5 minutes or until they begin to soften. Add the corn and cook for 2 minutes.
Stir in the adobo seasoning, salt, and pepper. Add the chicken broth and half-and-half and bring to a boil.
Once boiling, add the grated potato. Reduce heat to medium, cover, and cook until potato is cooked through, about 10 minutes. After 10 minutes, check seasonings and adjust as necessary.
Serve with crumbled bacon on top.
Source: Originally from Fine Cooking, as seen on Baked Bree
