From House To Home
ISSUE: Oct 2009
Fond memories of late summer and early fall harvests often include one of America's favorites--luscious, golden corn.
Harvest Gold Corn Chowder
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Corn Chowder
- ½ cup bacon, diced
- 4 small new potatoes, skin on, cubed
- 1 stick celery, sliced
- 1 green pepper, diced
- 1 onion, chopped
- 1½ cups water
- 2 cups corn
- ½ teaspoon fresh thyme leaves
- ½ teaspoon paprika
- 1 bay leaf
- 2 cups half-and-half
Saute bacon until browned and crisp. Add potatoes, celery, green pepper, and onion; then add water, corn, thyme, paprika, and bay leaf. Cover and simmer 20 minutes. Stir in half-and-half; heat through, but do not boil.
