Corn Chowder Recipe by Jennifer Maring

Jennifer Maring's Fall Corn Chowder Recipe

Fall is the perfect time of year for warm soups, and one of my favorite go to recipes that I make each year is corn chowder. It's really simple and easy to make, and you can even change it up to fit your own personal tastes with ease as well. I hope you'll try this recipe at home this fall, as it's sure to please.

Corn Chowder Recipe Ingredients

6 Ears of Fresh Corn
28oz of Potatoes
1 Medium Size Onion
4 Celery Stalks
2 Cups of Baby Kale
1 Stick of Butter
4 Strips of Bacon
6 cups of Chicken Stock
1/2 Cup of White Wine
1 cup of Half and Half
1 Tablespoon of Honey
2 Teaspoons Salt
2 Teaspoons Pepper
1 Tablespoon Herbs de Provence
Mixing Flour

Corn Chowder Recipe Instructions

Cut up your bacon, celery, onion, potatoes, and corn and set them aside. Melt a stick of butter on medium heat on the stove then add the bacon and simmer until the bacon starts to get a little crisp. Next add the onion and allow the cut up onion pieces to become transparent being careful not to brown it. With the exception of the baby kale add the rest of the vegetables to the pot and simmer. Stir the mixture making sure to coat the medley well with the butter, bacon, and onion mix. Next add the chicken stock and white wine followed by a cup of half and half, salt, pepper, herbs de provence, and honey and stir the mixture well. Bring up the heat slightly and bring the mixture to a boil while stirring regular for about 20 minutes. Bring the heat down and just simmer on low heat for another 25 minutes or until the potatoes are softened. You can eat it as is, or add a little mixing flour to thicken to your taste. The next step is simply to serve it in bowls and enjoy this amazing dish.