Here's a delicious recipe that pays tribute to one of summer's best treats- fresh corn. This chowder requires a little bit of work to chop the vegetables, but it is worth the effort. The spices, Seasoning Salt Blend, Yellow Mustard Powder, and Thyme are perfect complements to the fresh corn. Try a bowl with a crusty roll and enjoy all of the great tastes of summer- in a chowder!
6 slices of bacon cut into 1 inch pieces
1 medium onion, chopped
2 stalks celery, chopped
1 medium red pepper, chopped
2 tsp minced garlic
2 tsp Seasoning Salt Blend
1 tsp Yellow Mustard Seed Powder
1 Tblspn Thyme (dried herb)
4 medium potatoes, peeled and diced
7 ears of fresh corn, shucked with the corn cut off the cob
2/3 cup flour
5 cups chicken broth
1 cup light half and half
Salt and Pepper
Directions: Fry the bacon pieces (until just crisp) in a large soup pot. Drain and reserve 3 tablespoons of the bacon grease. Add the onions, garlic and celery to the pot and cook until softened. Add the potatoes, corn, spices, and salt & pepper (to taste). Stir to combine and then sprinkle the flour over the mixture. Mix until thickened and then slowly add the broth to the pot. Stir, bring to a boil, then reduce the heat and simmer for 25 minutes or until the potatoes are tender. Stir in the half and half, heat until warmed, and serve.