It is starting to feel like and look like Fall around here!
The mornings and evenings are quite cool and the leaves are looking a little yellow.
We had our first fire in our fireplace Saturday night....not because it was so cold, but because it was cold enough to justify it;) When the seasons change, I start thinking soup and bread.
I made this a couple of weeks ago and it is a keeper!
We added cornbread and a salad for the perfect Fall dinner!
Fall Corn Chowder
4 silces of bacon, chopped
1 large onion, finely diced
pinch of cayenne
2 cloves of garlic, minced
1 t. thyme
8 c. corn kernels, frozen or fresh
1 can of evaporated milk
2 1/2 c. chicken broth
1/4 c. chopped scallions
In a large stock pot, cook bacon until crispy, then remove to a paper towel to drain.
In same pot add onion, saute until tender, about 8 minutes. Add cayenne, garlic, thyme, and cook for 30 seconds. Combine 4 cups of corn and 2 cups of broth in a blender. Puree until smooth. Add blended corn mixture, remaining corn and remaining broth to pot. Bring to a boil, reduce heat and simmer until corn is tender, about 10 minutes. Add canned milk and season with salt and pepper to taste. Top with crispy bacon and scallions.
