Hi and thank you for visiting my blog. My name is Tina, I am 42 years old and married to a wonderful man named Robert. I live in the Cleveland, Ohio area with my husband and our two pugs, Koko and Lucy and a special kitty, named Trixie.

I am of Italian decent and love to cook not just for my family but for everyone! I have a lot of weeknight dinner guest and try to keep it casual but delicious! My Mom passed away a few years ago and was my great teacher.

In 2012 I have changed the way I eat. A real lifestyle change to be healthier, eat a nutrient dense diet and remove all processed foods, refined flours and sugars from our diet. I do cook a lot healthier than my Mom did and do a lot more vegetarian meals, poultry and fish. I'm trying to find a way to keep the traditions of family, friends and good food in my house always.

I plan to post my weekly menus, update with new recipes, health information and articles and how to eat mostly organic in an economical way. I will also periodically post personal updates of my journey to regain health and hope.

Thursday, August 16, 2007

Ultimate Corn Chowder

I've tried many different corn chowders over the years and have never found a recipe I really was enthralled with. I decided to take matters into my own hands and create a fabulous one on my own. The key, of course, is fresh delicious corn picked the day you use it. I got our corn at Szalays Farm in the Cuyahoga Valley National Parkway. It is our favorite summer hang out.

Ultimate Corn Chowder
8 ears of corn, shucked
1 lb. of bacon, chopped in bite sized pieces
1 large sweet (vidalia) onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeno, diced
2 medium potatoes, diced
2 cups low fat/low sodium chicken stock
1 Tbsp. chicken base
1 cup of milk (I used fat free)
1 cup of half and half
1 Tbsp. Chili Powder
½ tsp. cayenne
1 Tbsp. salt (adjust if you don’t use low sodium stock)
2 Tbsp. flour
1 cup cheddar cheese, shredded

1. In a heavy bottomed stock pot cook bacon; Remove bacon and set aside.
2. Add onion to bacon drippings and saute until translucent. Add corn, peppers and potatoes to onion and saute for about 2-3 minutes, stirring frequently so not to burn the corn.
3. Add in chicken stock and chicken base. Bring to a boil and reduce heat to simmer.
4. Simmer for about 30 minutes and add in milk, cream , chili powder, cayenne and salt.
5. Make a slurry with Tbsp. flour and about ¼ cup of cold water (remove lumps) and pour into soup slow stirring very well. This will thicken the soup.
6. Cook for another 20 or so minutes and add ½ of the bacon and ½ of the cheese, stir well.
7. Serve hot and garnish with bacon and cheese.
8. Season to taste with salt and pepper.
TIP: If you don’t use low sodium chicken stock reduce your salt to taste.


Elly said...

looks great! I am really looking forward to fall so I can try out/perfect some soups, and corn chowder is way up there. Yum.

Michelle said...

This looks and sounds delicious! I think it will be my first fall soup :)

laneyu said...

i love corn chowder! looks delicious! the first time i ever had it was at the dining hall in college...i was sooo happy when it was corn chowder day! YUM!