Bacon Corn Chowder
While I was processing around 12 dozen ears of corn from my garden this weekend and I wanted to come up with a recipe that would make that fresh corn sing. My family says that I hit the nail on the head with this dish.
Using fresh corn with all its milky goodness makes a world of difference in this dish. You will have to chase people away from the pan to keep them from eating it all in one sitting.
I have paired it with two solid teas with outstanding flavor that will be able to cut through the richness of this chowder.
- 1 lb Bacon -- chopped
- 1 medium onion -- chopped
- 3 medium potatoes - cubed
- 3 Tbs Ham soup base
- 1 can evaporated milk
- 6 cups fresh corn, sliced from cob with as much corn milk as you save
- salt & freshly ground black pepper to taste
- 2 eggs
- 1 3/4 cup all purpose flour
- 2 quarts Water
- Brown bacon in a heavy stockpot.
- When the bacon is mostly browned at onion.
- Once the onion has begun to be translucent add the potato cubes and water.
- Let the bacon, onion and potato mix boil until potatoes become tender.
- Add Ham soup base and the fresh corn and simmer while making hand noodles.
- Place flour and a pinch of salt in a bowl and add two beaten eggs.
- Stir with your hands until you have a lightly stick noodle dough. You may need to add more flour to bring it to the right consistency.
- Pinch the dough into small lumps and add to soup.
- Stir frequently to distribute noodles for even cooking.
- Let soup simmer for 15 minutes, add evaporated milk, season with salt and pepper and serve.