Corn and Mushroom Chowder

I’ll be honest, I didn’t grow up eating a lot of soups. It just wasn’t something that was fixed in our house. So, for a while , as an adult I tended not to cook soups either.

My husband is working really hard to broaden my horizons, so this winter I have probably made more soups than I have in my whole life.

I haven’t cared for them all, but this one has definitely been my favorite. It is a soup that I could eat over and over. I found the recipe from Taste and Tell and kind of ran with it. Adding mushrooms and changing a couple of things to suit our family better (more bacon.)

I can’t wait to try this soup in the late summer with fresh corn from our garden., but for now frozen corn works just fine.

I loved how well everything in this soup went together. I was really surprised by the flavor that the red bell pepper added, so I recommend using if possible.

Ingredients:

  • 3 pieces of bacon
  • 1 red bell pepper, seeded and chopped
  • 1 medium onion, chopped
  • 1 (8-ounce) package of fresh mushrooms
  • 3 cups chicken stock
  • 2 medium potatoes, peeled and cubed
  • 2 cups of corn
  • 1/2 cup of light cream
  • 2 teaspoon seasoning salt

Instructions:

  • Over medium high heat cook bacon. When bacon is crisp transfer to a paper towel to drain.
  • Add onion, bell pepper and mushrooms to the pan and cook for about 5 minutes or until softened. Add the stock and potatoes and bring to a boil. Reduce heat to a simmer, partially cover and cook until potatoes are almost tender, about 15 minutes.
  • Stir in corn, allow to simmer for 5 minutes. Add salt.
  • Remove 2 cups of your soup to a blender or food processor and puree.
  • Add the reserved 2 cups back into your soup. Pour in your cream, and heat to desired temperature.
  • Top with Bacon and Enjoy!

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