Corn Chowder


bacon, chopped
10 slices

corn (fresh or kernels)
4 ears / 4 cups

onion, chopped

small assorted fingerlings, or large Russian Bananas sliced into 1 inch pieces
1 1/2 lbs

butternut squash, cubed

red bell peppers chopped

1 Tbsp

1/4 cup

chicken stock
5 cups

salt and pepper
to taste


In a large stock pot over medium high heat add bacon, render out the fat & remove cooked bacon pieces.

Set aside until later.

Add onion and peppers, sauté for about 5 minutes.

Add potatoes, squash, cumin, salt and pepper, and sauté for another 10 min, then add flour.

Stir the flour into the vegetables and add chicken stock.  Reduce heat to a simmer.

The soup has a thickening agent in it at this point so be sure to stir so it does not burn.

Add corn. If using fresh corn on the cob, place cobs in the soup so the flavors can be extracted.

Cook until the vegetables are tender.