What's Cooking...Sweet & Salty Corn Chowdah

One of my favorite things about living in New England is the time when the humidity levels drop, your skin starts to dry out and the leaves begin to display the most lovely of colors. There truly is nothing like taking out your old comfy sweatshirt and heading outside to the smell of the crisp Autumn air. It's breathtaking. Along with the coolness in the air is the craving for some warmer comfort foods. I am a big fan of soups and this week I will be sharing my favorite chowder recipe, or as us New Englanders would say, "Chowdah". It's quick and easy and it will seem like you spent hours cooking!

Sweet & Salty Corn Chowdah


What you'll need:

1/2 large onion diced (I like Videla Onions for the sweeter taste)
1 tbsp of olive oil
2 cans of chicken broth
3 large potatoes cubed
1 red pepper diced
1 can of sweet corn
1 cup of milk
1/3 cup of flour
4 slices of maple bacon cooked and crumbled
dashes of Salt, pepper, Parsley

In a large pot add olive oil. Add onions and red peppers to soften them, about 7 minutes on medium high heat. Add chicken broth and potatoes. Bring to a boil. Add corn (drained). Cover and place on simmer for 15 minutes.

In a small dish add milk and flour together and whisk until all the flour is blended without any lumps. Add mixture to the pot. Stir and cover and continue to simmer for 10 minutes.

Once you are ready to serve, sprinkle salt, pepper add parsley to taste. Add the crumbled bacon on top when serving and enjoy!

Serves 4.