Sweet Corn Chowder Recipe

Employ a combination of straightforward, healthful ingredients when cooking up this Sweet Corn Chowder recipe.


| November, 2013



Soup Night Cover

"Soup Night" by Maggie Stuckey features more than 130 mouthwatering recipes, as well as heartfelt anecdotes collected from preexisting soup night groups. In this book, get simple tips and ideas for gathering friends and neighbors on a regular basis for a casual night of soup.


Photo Courtesy Storey Publishing

Soup Night (Storey Publishing, 2013) by Maggie Stuckey provides the perfect soup recipes for building community. Gather friends and neighbors on a regular basis for a casual night of soup and sides—this self-made soup party will have a positive ripple effect. The Sweet Corn Chowder recipe, which uses a combination of straightforward, healthful ingredients, is excerpted from chapter 2, “Fall.”

You can purchase this book from the Mother Earth Living store: Soup Night.

Sweet Corn Chowder Recipe

Elizabeth says: Always a favorite potluck recipe…tasty and no strange ingredient surprises! Recipe from Elizabeth Newland, Civano Soup Supper, Tucson, Arizona.

• 5 bacon strips, diced
• 1 small leek, trimmed and thinly sliced
• 2 teaspoons fresh thyme or winter savory, or 1/2 teaspoon dried
• Salt and freshly ground black pepper
• 2 large russet potatoes, peeled and cubed
• 2 cups milk
• 2 cups cream
• 2 cups corn kernels, fresh or frozen (preferably fresh)

1. Brown the bacon in a large soup pot over medium heat until crisp, 5 to 7 minutes. Drain off all but 2 tablespoons of the bacon fat.

2. Add the leek, thyme, and salt and pepper to taste to the pot and sauté until the leek is softened, about 5 minutes.





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