Grab some late summer corn!
The fall weather has been gorgeous here – cool enough 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! UPDATE: I did go on a tour & created a “Malted Oatmeal Cookie Recipe!” Read all about it here!
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 – use frozen. I hope you love the soup as much as we do!
Chicken Corn Chowder: Step-by-Step Photos
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Thanks for spending some time in the cloud with me! I hope you enjoy the recipe! Tina ( :
Chicken Corn Chowder
- 5 strips bacon thinly sliced
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 cup chopped celery
- 1/2 teaspoon salt (plus more if desired)
- 1/4 teaspoon pepper
- 1 tablespoon fresh thyme leaves (1 teaspoon dried)
- 2 cups diced new or gold potatoes peeled
- 6 cups low-sodium chicken broth
- 5 ears corn or 4 cups frozen corn (thawed)
- 2 cups shredded cooked chicken
- 1/2 teaspoon hot sauce such as Tabasco
- 1/4 cup heavy cream
- 2 tablespoons fresh minced parsley (plus more for garnishing if desired)
- In a large pot (6-quart) over medium-low heat, cook the bacon until crispy.
- Remove the bacon to a paper towel lined plate with a slotted spoon and pour off all but 2-tablespoons bacon fat.
- Add the onion, red bell pepper, celery, salt and pepper and cook, stirring frequently for 8-10 minutes or until the vegetables are tender.
- Stir in the thyme and potatoes, then pour in the broth. Bring to a simmer over medium heat.
- While the soup is coming to a simmer, cut the corn kernels off the cobs, then scrape down the cobs with the back of a knife to release all the milky juices.
- Puree 1½ cups of the kernels in a food processor. If desired, simmer the cobs with the broth for 10-20 minutes or more to impart more corn flavor.
- Then, remove the corn cobs with tongs and scrape them with a wooden spoon.
- Add the cut corn kernels and the puree to the soup pot and bring back to a simmer.
- Stir in the chicken and hot sauce. Simmer the soup for about 20 minutes.
- Stir in the cream and the parsley. (Don’t allow soup to boil after the cream is added.)
- Taste the soup and add more salt if desired.
- Serve soup with a sprinkling of the reserved bacon and some parsley.