This chowder is an excellent way to use left over bacon. The hearty winter soup will use either fresh, frozen or canned corn.

2 ears cooked corn, stripped – or about 1.5 C corn
1 small jalapeno, chopped finely (*optional)
1/2 onion, diced
1 stalk celery, diced
1 small carrot, diced
1/2 tbsp each of fresh thyme and oregano
1 tbsp celery top, finely chopped
2 strips of cooked bacon, chopped
1 medium potato – diced
1/2 stick margarine + 1 Tbsp, divided
3 tbsp flour
1 C chicken broth
1 C half and half (or milk)

Put the diced potatoes in your soup pan with just enough water to cover, boil for 5 minutes (tender but not mushy). Drain the potatoes and set aside. In the soup pot, place the chopped pepper, carrot, onion, celery with 1 tbsp of marg. or you can use a Tbsp of the bacon grease if its handy. Saute the veggies over medium heat until just golden, then add the corn kernels, bacon and herbs. Stir well, turn the heat up to medium, add the 1/2 stick of margarine/oleo allow to melt. Add flour – stir well to distribute the roux over all the veggies – allow this to cook for another 3-4 minutes, stirring occasionally.

Add the broth, stir well. Pour in the cream – reduce heat to med-low and allow to simmer for about 10 minutes. If it gets too thick, too quickly – add enough milk or water to get the required thickness. Salt and pepper to taste.

Notes: if you have everything chopped up before hand, then the soup comes together quite easily.

The jalapeno pepper really add more a green pepper taste than heat – try just one or omit completely depending on your taste.

In winter: Its a hearty, savory soup, and pairs well with a simple grilled cheese sandwiches.

In Summer: I’ve topped this soup with a cheesy crouton and served with light salad for a pleasant lunch choice.

I’ll bet this would be a good choice for being served in a “bread bowl”.