Warm and Tasty Corn Chowder and Sweet Cornbread


In the fall, when the weather turns cool and corn is in abundance, you’ll want to reach for this warm comforting soup and cornbread.  So here’s the recipe.


Corn Chowder

Makes 6 servings



1 Tbsp butter

1 strip bacon, chopped (or 1 teaspoon bacon fat)

1/2 large yellow onion, chopped (about 3/4 cup)

1/3 cup diced red bell pepper

1/2 cup small diced carrot

1/2 cup small diced celery

4-5 ears of sweet corn, kernels removed from the cobs (about 3 cups), cobs reserved (see steps for taking corn off the cob)

1 bay leaf

4 1/2 cups milk, whole

2 medium Yukon Gold potatoes, peeled and diced (1-inch) pieces

3 teaspoons of Kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon fresh thyme leaves

4 drops hot sauce



Remove corn kernels from cobs (see tip) and set aside. Place butter and bacon into large, heavy-bottomed soup pot. Heat on medium heat until bacon is cooked, 3-4 minutes. Add chopped onions, red bell pepper, and celery, lower heat to medium low and cook until vegetables soften, about 5 minutes. Break corn cobs in half and add cobs to pot along with milk, and bay leaf. Bring to boil and reduce heat to low simmer. Cover the pot and cook for 20 minutes. Add potatoes, salt, and thyme; increase heat slightly till it starts to bubble then lower heat to low simmer, and cook for another 10 minutes. Discard cobs and bay leaf. Add corn kernels, black pepper and hot sauce. Again raise the heat until it starts to bubble then lower heat to low simmer and cook for another 5 minutes, until the potatoes are fork tender. Add more salt and pepper to taste.



Tip to easily remove corn kernels from cob:


Once corn has been shucked, place the corn’s small tip in the center of a Bundt pan. While holding the cob at the top, use a sharp knife to slice down the cob removing the kernels. The cut kernels will fall into the pan, making clean up a breeze. As the knife is sharp, be careful of your fingers and try not to scratch your pan.





Sweet Cornbread

Makes 8 servings



1 cup flour

1/4 cup yellow cake mix

3/4 cup cornmeal

2 teaspoons baking powder

1/3 cup sugar

3/4 teaspoon salt

1 1/4 cups whole milk

1/4 cup shortening

1 large egg


Honey Butter

1/2 cup butter, softened

1/3 cup honey



Preheat oven to 400˚F. Combine all dry ingredients in medium bowl.  Add milk, shortening, and egg, mixing only until all ingredients are well combined. Batter may be slightly lumpy.  Do not over-mix. Pour the batter into a greased 8 x 8-inch pan or cast iron skillet. Bake for 25-30 minutes or until top is golden brown. Let cool slightly. Serve warm with honey butter, if desired.


For honey butter, use mixer on high speed to whip butter and honey together until smooth and fluffy.