Yes, we can all hardly believe that it is that time of the year, again. Where does the time go? But for all of those comfort food lovers….it is the time when we begin to crave soups and chowders, cornbread and pie. This Harvest Corn Chowder is simple to prepare and fun to have to snack on for days when you need something warm and comforting to eat.
It is one of the soups my girls will request for me to have ready after school when they are starving. I always make a large pot of it, because we love eating it for days without ever getting tired of it. Try it this weekend….while there is still fresh corn to be had.
You are going to love it.
Harvest Corn Chowder
1 lb. bacon
16 oz. can black beans
½ to 1 c. flour
1 yellow onion, diced
½ c. butter
2 c. heavy whipping cream
6 lg. carrots, peeled
2 tbsp. granulated chicken bouillon
2 qt. milk
6 sm. red bell peppers
1 tsp. coarse black pepper
6 green onions, diced
8 ears corn on the cob
Chop bacon into small bite-size pieces. In a large pot sauté bacon until almost crisp. Add diced
yellow onion and cook for 1 minute. Peel and cut carrots, add to pot and cook for 1 to 2 minutes.
Clean and remove seeds from the red bell peppers. Cut into rings and add to the vegetable mix.
Cut corn from the cobs and add to pot. Fold in drained black beans. Sauté until the corn begins
to brown on the edges. Remove vegetables from pot.
Add butter; using a whisk, fold in chicken bouillon, pepper and flour. Cook until the butter is
absorbed. Slowly add cream and continue to cook. Stir in milk for desired soup consistency.
Add vegetables. Top each serving with diced green onions.
Helpful Hint: The soup will thicken after cooking. Thin down soup by adding more milk or chicken broth when reheating.