<< Back

Off-Season Sweet Corn Chowder

4 or 5 thick slices bacon, chopped

1 medium onion, chopped

2 cloves garlic, minced

2 bell peppers, diced

2 quarts stock (frozen is fine)

4 cups frozen corn

2 cups frozen tomatoes, chopped

1 cup frozen kale, roughly chopped

3 or 4 medium sized potatoes, cubed

salt and pepper, to taste

fresh chives as garnish


Fry bacon in large pot or dutch oven over medium-high heat.  Add onions, then garlic and peppers, stirring after each addition, and cook until soft.  Throw in the stock, followed by the corn, tomatoes, kale, and potatoes.  Reduce heat, cover and let cook until potatoes are tender and flavors have blended together, about 1 to 2 hours.  Add salt, pepper, and any other seasonings to taste towards the end.  Garnish with spring chives.  Serve with a hunk of crusty bread with plenty of butter.