I first made this chowder moons ago when my husband and I were simply boyfriend and girlfriend. He's asked me to make it again several times, but I somehow misplaced the recipe. Then we moved, got married, and started our family. Well, much to my nesting delight, I recently came across the missing recipe while going through a stack of books I'm purging. I immediately made a batch and the recipe is settled in our permanent binder of go-to meals. Here's a pic of the deliciousness in my cast iron pot. Find my take on the recipe below!
Vegetarian Corn Chowder
adapted from Rachel Ray's Clam Chowda
2 tablespoons butter
2 slices bacon, chopped (I like Morningstar Farms)
1 medium onion, chopped
2 ribs celery with greens, chopped
4 springs fresh thyme
salt & pepper
2 teaspoons (or more) hot sauce
2 tablespoons all purpose flour
1 pint half-and-half
2 cups stock (I use vegetable)
1 cup raw hash browns (usually found in the dairy case & I use much more)
2 cans kernel corn (I drain the water, but you can add what you like)
In a medium pot over medium high heat melt butter. Add bacon, onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
Add half-and-half and stock and bring to a bubble. Then stir in potatoes and corn. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
Even though we're enjoying some spring-like temperatures, I'm sure there are still more cold, gray days ahead. Give this a try on one of those nights and snuggle in before it's too hot for soup!