 |
| When you have too much of something - improvise! |
Ok, here's the deal. My husband planted sweetcorn at different dates in order to stagger the production. Well, with all this hot and extremely humid weather we've been having, the corn decided to get ready all at once. So, we have some corn that is nearing the point of being too mature to eat off the cob.
What's a prepper to do? A bunch of it is being processed in my dehydrator for later use. The rest was made into a big batch of Bacon Corn Chowder. I just threw this recipe together with ingredients I had on hand. (One of the benefits of having a well-stocked pantry!) Add some fresh whole wheat bread and you have a meal. Enjoy!
Bacon Corn Chowder ala Karla
2 heaping cups Sweet corn ~ scrape the cobs to get all the good stuff off it
8 strips Bacon~ diced (I used really nice lean bacon for this)
2 double handfuls of baby potatoes ~ cut in half if need be
6-8 green onions~ diced, green part & all (again out of our garden)
48 oz. container of Chicken Broth or equivalent made out of broth base.
1 can condensed Milk
1/4 cup slivered blanched Almonds
1 tsp. dried Thyme
1/2 tsp. Garlic Powder
Black Pepper to taste
1 tsp. Mrs. Dash
Pinch of brushed Sage
1 TBSP. Olive oil if bacon is really lean
In a small skillet over medium flame, toast the slivered almonds until fragrant and light brown.. Watch these close because they are easy to burn. I usually cook , tossing frequently, until I can just start to smell them. Take off the heat and set aside.
In a large kettle add the olive oil and swirl around to coat the bottom. Saute' the bacon & onions until the bacon is cooked. Add the potatoes and cook for a little while to develop the flavor, about 2-3 minutes. Pour in the Chicken broth & seasonings. Simmer until the potatoes are almost soft. Add the corn & condensed milk. Simmer for about 5-7 minutes until vegetables are done and soup thickens.
Serve topped with the slivered almonds as a garnish. Click here to read the recipe!
No comments:
Post a Comment