Hello Friends,

Can you believe it is already September?....I was thinking this would be an absolutely great time to take advantage of the end of summer- first of fall fresh corn availability.This corn chowder recipe when finished should be a lighter version of regular chowder, with more liquid and less cream. The sentiment of ushering in with a gesture the season of heavier foods- but not quite full fledged! Have fun! Enjoy the month and hope you try my recipe.

Best of Everything~

X Lisa

Serves 4 big bowls or 6 cups

4 slices of bacon

1 tbsp. Unsalted butter

1 tbsp. flour

1 yellow onion diced

1 tsp. Minced garlic or 1 tsp. Garlic powder

2 ribs of celery diced

1 small jalapeno, deseeded and chopped fine ( optional)

1 large russet potato, peeled and diced

2 cups of fresh corn kernels ( 3 ears of corn); may use frozen corn

2 cups of vegetable broth, chicken broth/ or stock

½ cup heavy cream

1 bay leaf

Salt to taste

Freshly ground black pepper to taste

½ a lemon juiced( about 2 tablespoons)

Chopped parsley or chives to garnish.

1.In a heavy bottom soup pot or dutch oven, cook the bacon in butter until crispy but not burned.

Set aside the bacon.

2. Remove all but  2 tbsp. Of bacon grease butter from the pot. 

3. Add onions, celery, jalapeno, garlic, salt,  pepper and bay leaf to the pot. Cook on medium heat, stirring constantly for 2 or 3 minutes. 

4.Add the potatoes and corn, cook and stir for another 2 minutes.

5. Sprinkle with flour, stir.

6. Add broth/stock. Bring to a boil and reduce heat to simmer.Cook covered for 15 minutes or until potatoes are fork tender.

7. Remove 2 cups of the soup to a blender or food processor and carefully puree. Add back to pot with the unblended soup. An immersion blender if you have one can be used to blend half the soup right in the pot.

8. Add cream.

9. Check for salt and pepper. 

10. Add lemon juice.

11. Chop the set aside bacon. 

12. Serve hot. Garnish with chopped bacon and parsley or chives. Enjoy!

*If after pureeing, the soup seems too thick, thin down with a little water or stock.