Bacon Corn Chowder with Rivlets
While processing around 12 dozen ears of corn from my garden I decided to come up with a recipe that would make that fresh corn sing. I combined an old german family recipe for Rivlet soup with a corn chowder. My family said 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.
Bacon Corn Chowder with Rivlets
Servings 8
Ingredients
- 1 lb Bacon chopped
- 1 medium onion diced
- 3 medium russet potatoes cut into 1/2" cubes
- 3 Tbs Ham soup base
- 2 cups heavy cream
- 6 cups fresh corn sliced from cob with as much corn milk as you save
- salt & freshly ground black pepper to taste
Rivlets
- 2 eggs
- 1 3/4 cup all purpose flour
- 2 quarts Water
Instructions
- Brown bacon in a heavy stockpot.
- When the bacon is mostly browned add onion.
- Once the onion is translucent add the potato cubes and water.
- Let the bacon, onion and potato mix boil until potatoes become tender.
- Add Ham soup base, evaporated milk 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 sticky noodle dough. You may need to add more flour to bring it to the right consistency.
- Pinch the dough into small dime sized lumps and add to soup.
- Stir frequently to distribute noodles for even cooking.
- Let soup simmer for 15 minutes, season with salt and pepper and serve.
