Bacon Corn Chowder

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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.
Servings 8


  • 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.

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