When you start wearing socks to bed it’s time to make soup!
The fall weather has been gorgeous here – cool enough to want to make soup, but warm enough to enjoy it outside on the deck. Taking advantage of the beautiful blue skies, we went pumpkin picking this past weekend at a Wynnorr Farm in Glen Mills. They took us on a hayride through the tall cornfields to the pumpkin patch and we each selected our choice gourd. It was a lovely day to see some fuzzy sheep and explore the farm.
Besides, corn, pumpkins and turkeys, there is also a malthouse on the farm. Having never heard of a malthouse, I reached out through their website to Mark the owner and Chief Malster (love that title! I picture him with his feet on his desk eating malted milk balls…) He explained that at Deer Creek Malthouse, “We grow and malt local grains, using traditional methods, and primarily sell the “malt” to local craft brewers and distillers. We’re just now starting to sell malt to restaurants for cooking and baking.” Cooking and baking!! WooHoo, so glad I asked! I’ll have to explore that idea. Hey Mark, I’d love to see the process sometime – How about a tour?? I’ll bring you soup!
Fall is the perfect time of year to make Chicken Corn Chowder – the weather is cooler and there’s always end-of-season corn on sale in the markets or at the farm! I love this soup as it’s chock full of fresh veggies, tender chicken and of course tons of corn flavor! Like other chowders, this soup is broth based and finished with a touch of cream. I top it with a sprinkling of crispy bacon and some fresh parsley. Can’t find any fresh corn? No worries – just use frozen. I hope you love the soup as much as we do!
Chicken Corn Chowder: Step-by-Step Photos
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