Corn Chowder with Bacon, Red Pepper and Thyme

Corn chowder

We now have both feet firmly planted in autumn around here. The days are getting shorter, we are breaking out the sweaters and scarves and there has already been some snow on the North Shore mountains.

Fall is my very favourite season to cook. There is still plenty of great late summer produce at the farmer’s market that happily sits side by side with the apples, pears, grapes, squash, kale and leeks. Last week was the first week of the Nat Bailey Market and even though it was dark and rainy and cold my Grandma and I still made the trek across town to check out the offerings.

In addition to some concord grapes, Belle de Boskoop apples and heirloom tomatoes I managed to score a few very late ears of corn, some red nugget potatoes and a beautiful red pepper. Once home I grabbed these last three ingredients and snipped some sprigs of thyme from the pot growing on the back porch. There was some turkey stock in the freezer from our Thanksgiving bird, some bacon and cream in the fridge. A warming pot of soup was just minutes away.

If the corn is out of season where you live I would still give this soup a try using a good quality brand of frozen corn. It won’t be quite as good but will still provide a great big bowl of comfort on a cold and rainy fall day.



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4 Responses to Corn Chowder with Bacon, Red Pepper and Thyme

  1. Bess says:

    Thanks, Julie .

    I’ve been waiting for this one, as our temperature is heading below zero this week !

  2. Asli says:

    I tried your recepie yesterday, despite a very warm day at Melbourne. All family members are so happy, will make it often, thanks.

  3. Gina says:

    Love the site! I will be trying this recipe this weekend. Thanks!

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