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.