As soon as I saw the recipe for Corn Chowder from Baked Bree (one of my favorite bloggers!), I knew I had to try it. It looked so good, even in the middle of a heat wave. I got especially lucky that corn was available finally at the community market Saturday, and our heat wave broke this week. It was "only" in the lower 80's the day I made this.
How perfectly smokey and creamy and slightly sweet with just the tiniest bit of heat from the chipolte powder! Actually I used chili powder. I cut the bacon to 4 slices, partly because bacon is expensive and partly because I only needed to garnish two dishes. There was still enough bacon fat with four slices to saute the vegetables. Those were really two changes I made to the recipe.
Bree warns to use the freshest corn possible and I will agree. I misread the recipe or couldn't see the
While I think the bacon adds a nice smokiness to this soup, I think I could sub out half a teaspoon or so of liquid smoke and some veggie bacon for my vegetarian friends. This soup is in serious contention to be the meal I make on our annual multi-family camping trip in August.
Be sure to check out the recipe on Baked Bree's site!