I named this soup a silly name because this is how I announced supper to my husband. I like to keep it fun. 😉
I served it alongside Cornbread to celebrate my day of shucking corn, pickling corn, and now…eating corn. If I could of only ground the cornmeal myself!
Here’s a very yummy Celebration of Corn Chowder:
6 or 7 medium ears of corn (We had Silver Queen variety.)
6 pieces of bacon, chopped into small pieces (My husband smoked our own bacon. It is so good and adds a world of flavor to any recipe.)
¼ cup butter
½ cup chopped bell pepper
3 garlic cloves
3 cups bone broth (or chicken broth)
1 cup milk (woohoo goat milk)
½- 1 cup cream
2 tsp salt
½ tsp pepper
2 tbsp cornmeal to thicken (optional)
Cut the corn off of the cob and set it aside.
Melt the butter in a soup pot, and add the bacon and onion, and cook for several minutes.
Add the garlic, and bell peppers, and the corn into the pot.
Stir everything together, and pour in the bone broth, or chicken broth and the milk. Add the salt and pepper, and let it cook for a while longer. After 10 or 15 minutes, add the cream and the cornmeal.
You can let it simmer until it’s ready to serve.
Like I said earlier, I served with cornbread! A delicious, hearty, celebration of corn. Sure to satisfy the hungriest of farmers.