Recipe highlight of the week: Corn Chowder

Our Meal Program produced several versions of corn chowder in the summers of 2020 & ‘21. This is one of our faves!
* This time of year, maybe you have corn you froze from our local harvest! If not, frozen corn is readily available at an affordable price from your grocery store*

Corn Chowder
Ingredients:
200g bacon or ham, cubed (optional)
1/4c butter or oil
1/4c flour
1 large onion, chopped
2-3 cloves garlic
4c corn (fresh or frozen)
2 carrots and 2 celery stalks, chopped
2-3 red or yellow potatoes, cubed
1L water or chicken stock
1c heavy cream (milk/non-dairy works too!)
Salt & pepper to taste
Method:

1. Heat butter or oil in a large pot or dutch oven. Add in onion, & bacon if using & cook until onions begin to soften & bacon is cooked. 
   
2. Add potatoes, celery, carrot & garlic and cook just to warm; salt to taste.
   
3. Deglaze pot with stock/water & add corn. Bring to a boil, reduce heat & simmer until veggies are tender. Add ham if using. 
   
4. To thicken, whisk the flour into the cream & stir gently into the soup over low heat. Cook for at least 15 minutes. 
   
5. Adjust salt & pepper to taste. Enjoy!