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It’s Christmas Eve, and that means one very important thing in our holiday kitchen. It’s the day we eat mom’s corn chowder. For as long as I can remember, my mom has prepared this warm, satisfying soup every day before Christmas.
It’s a recipe she received from a neighbor. She would start with browning a big pot of bacon, which would lure us into the kitchen. Who doesn’t love the smell of bacon?
Then, she sautéed some onions and celery and finished the dish off with cooked potatoes, milk and creamed corn. She would ladle up big bowls of soup, but it was never enough. We always went back for seconds.
After the hearty meal, we would sit around the fire as she read ‘Twas the Night Before Christmas, and we opened one present, which was almost always pajamas.
I’m hosting Christmas this year and keeping her tradition alive.
We’ll be having a double batch of mom’s soup, but I’ve added a couple of Zestuous touches. I’ve added a little heat with some roasted Serrano peppers and Creole seasoning. I also added fresh corn kernels for crunch.
I prepared a pot before the holidays for this blog post. My husband and I almost ate the whole pot in one sitting. I don’t know why I only make this once a year. It’s a filling warm chowder that should be served all winter long.
Bacon Corn Chowder
Ingredients
- 3 cups potatoes, diced
- 2 Serrano peppers, optional
- ½ lb. bacon, diced
- 1 cup onion, diced
- 1 cup celery, diced
- 3 tablespoons flour
- 4 cups milk
- 1 cup fresh or frozen corn kernels
- 1 can creamed corn
- salt, pepper and Tony’s Creole seasoning to taste
Instructions
- Cook the potatoes in boiling water, until tender.
- Roast the Serrano peppers over an open flame on a gas stovetop or under a broiler in the oven, until charred. Chop.
- In a large saucepot, brown the bacon. Add the onions, celery and pepper. Sauté over medium heat, until tender.
- Add the flour and cook on low for three minutes. Add the milk and bring to a boil. Stir in the cooked potatoes, corn and creamed corn.
- Season with salt, pepper and optional Creole seasoning to taste.
Nutrition information is automatically calculated, so should only be used as an approximation.
Just finished this. I left out the bacon and used smoked paprika and liquid smoke for flavor. It tasted yummy. However, a little pastey on the palette. I think next time I will make a roux and add the milk to make the flour particles more lubricated. Then add the sauteed items. The added peppers were an AWESOME idea! I think that really made it!
Sorry yours didn’t turn out quite perfect. The bacon fat helps the roux break down the flour, but I like your idea of a healthier version. Glad you liked the Zestuous pepper kick!