Secret Recipe Club: Smoky Corn Chowder

It's once again time for another entry for the Secret Recipe Club.  This month I received Adventures of the Yankee Kitchen Ninja.  The first recipe on the blog caught my eye, I ended up going through all her recipes, but I kept being drawn back to her recipe for Smoky Corn Chowder.  I have a soft spot for corn.  And chowder.  And bacon.  And when you add cheese to that party, I am in.  I added carrots, bell peppers and a potato to the recipe to make it a bit heartier.  This soup was rich and totally satisfying.  I used frozed corn, but I will be making this next summer with fresh corn.  Delicious!

Smoky Corn Chowder
adapted a couple of times from Soup Makes the Meal by Ken Haedrich

4 slices bacon, chopped
½ onion, chopped
½ yellow bell pepper
3 carrots, peeled and chopped
1 clove garlic, minced
3 cups corn kernels (about 4-5 ears of corn if using fresh ears)
1 russet potato, peeled and chopped
½ teaspoon salt
4 cups chicken stock
½ cup low-fat half-and-half
3 tablespoons flour
4 ounces shredded Gouda cheese (smoked or not, your choice)
Salt and black pepper to taste
Parsley or sliced scallions or crumbled bacon for garnish

In a large soup pot, cook the bacon until nearly done. Add the onion, bell pepper and carrots; continue to cook until onion is soft (about 4-5 minutes), then add the garlic, and cook for another few minutes. Add the corn, potato, stock and salt bring nearly to a boil; lower the heat and simmer for 10 minutes.

In a small bowl or measuring cup, whisk the half-and-half and flour and add it to the soup. Continue to simmer for another 10 minutes, stirring frequently. Remove pot from the heat, add the cheese and stir until melted into the soup. Season to taste with salt and pepper. Garnish if desired.

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