Oh it’s that time of year!

The corn is absolutely amazing!

We’ve been eating a ton of it.

We’ve grilled it…

We’ve steamed it…

We’ve sauteed it…

Ok, can’t find my sauteed corn pic but just go with me…we have…

And now we’re making some chowder….or chowdah depending on who you’re talking to.

The kids love it, the hubs loves it, I love it…the whole neighborhood loves it. It’s sweet, easy, and chock full of good for you veggies. And it warms the belly and makes it feel like fall. We serve it up with some crusty garlic bread and a nice salad. Gotta make the most of this glorious corn season!

Ma’s Glorious Corn Chowder

1/2 pound thick cut bacon
2 cups diced sweet onion
2 large carrots diced
2 celery stalks diced
1 large russet potato diced
S&P
dash of hot sauce
1/4 cup wine
4 cups chicken stock
2 fresh thyme sprigs
3 cups corn about 6 ears, kernels removed
1 1/2 cups heavy cream

Cook bacon in a wide heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Set aside. Add onion, carrots and celery to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes. Season with S&P.

When the veggies are cooked toss in your white wine and scrape up all that good stuff stuck to the bottom of your pan. Then toss in your potatoes, stock, thyme and hot sauce and let it simmer, covered, until potatoes are tender, about 15 minutes.

Next add in your corn and cream and simmer, uncovered, for about 10 minutes. Season with more S&P. Stir in your bacon and serve!

What’s your favorite corn recipe?