Corn Chowder

Our first corn harvest came in over the weekend. A  favorite soup is a bacon corn chowder made from fresh ingredients harvested this time of year. Served with sliced tomatoes and cucumbers it makes a tasty homestead meal. During winter months I use corn from the freezer. This soup can be frozen for a month or so since it makes such a huge pot. We rarely ever have to do that though!! Enjoy~

CORN CHOWDER

6 slices bacon
12-14 ears of fresh corn, cut from the cob
1 large onion, thinly sliced
2 carrots, shredded
1 large potato, cubed
1 quart chicken broth
2-3 cups milk 

Cook bacon until crisp. Crumble and set aside. In 3 tablespoons of grease saute onion and carrot until soft. Add potato and chicken broth. If too thick add a bit of water. Cook until potato is tender, 20 minutes or so. Add milk and continue to simmer for 15 minutes more.( I use whole raw milk with the cream so you may want to use some cream for a richer soup). Thicken with 2 tablespoons of flour mixed with enough water to make a paste. Stir in crumbled bacon. If using frozen corn, about 1 quart works well.