08/06/2026
We have a winner for our CSA Cooking Contest! Congratulations Judy! Your Corn Chowder recipe looks and sounds delicious! Try out Judy's recipe down below!
Ingredients:
4 ears of corn (more for garnish)
4 strips of bacon
3 stalks celery (or Swiss Chard if you like that earthy taste)
6 small yellow potatoes
4 carrots diced
small to medium zucchini diced
1 medium onion diced
2 -4 cloves garlic diced (add garlic ant per your preference)
1 cup Half n Half or 1/2 cup Heavy Cream
8 cups liquid - you can use chicken broth, vegetable broth, or you can mix with water - you just need 8 cups liquid
1 tbs salt
1 tbs Worcestershire sauce - or more to your taste
1 tbs Vegetta or seasoning mix of your choice
1 tsp pepper
2 bay leafs
1 turmeric pod (optional - does help with yellow corn color)
Instructions:
Roast corn in oven for 30 mins - you can do this shucked or unchecked
When corn is roasted - remove from cob, save cobs
Cook bacon in set aside. Feel free to retain bacon fat and use it in the next step.
In large soup pot - sauté carrots, celery, zucchini and onion in fat of your choice 2 Tbs butter/olive oil/bacon fat
Once onions are translucent add garlic, sauté for 1 min
Add Liquid, potatoes, corn and corn cobs
Add all the seasonings
Let soup come together, you can bring it to a boil and then simmer it for at least an hour. No harm will come to this soup if you let go longer
Remove corn cobs and discard
Add heavy cream or half and half.
At this point I use the immersion blender or vitamin to make the soup a smooth thick consistency. If you like the soup chunky serve chunky, if you like it smooth and need an extra crunch add roasted corn and bacon bits as a garnish.
