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Despite common belief, comfort food is an all-year round thing, and soup isn’t just for the cold months!

The beauty of living in the Midwest this time of year is the farm stands all over. There is so much great local produce around. Sometimes we find it at a seasonal farmers market. Occasionally I will take a drive to my favorite farm stand a few towns away. And sometimes, we see a local farmer with a trailer full of corn parked on a corner waiting for customers.

It’s cool watching the farming process from start to finish. This year I saw a crop duster for the first time ever! It always blows my mind how corn from the outside plants doesn’t get stolen, since it’s so easily accessible. I found out from someone who once tried to steal some corn that the farmers often plant corn that gets turned into feed on the outside – it’s harder and nothing like the sweet corn us humans eat. The sweet corn gets planted closer to the farm house, in many cases, so it can be more easily controlled. There’s so much to learn when it comes to farming, where our food comes from, and the path that it takes from the farm to our plate.

As summer slowly begins to fade away, so does the availability of flavorful corn. I’m taking advantage of the corn currently available with great flavor and color, and I hope you do too! This corn chowder has a ton of flavor, and is summer comfort food. I even used corn stock to amp up the corn flavor!

Corn Chowder

From at

Prep: Cook: Yield: 2 quartsTotal:

A flavor packed summer comfort soup.

You'll Need...

  • 1 T butter
  • 1 T oil
  • 1 strip bacon, diced
  • 1/4 cup onion, small diced
  • 1/4 cup celery, small diced
  • 1/4 cup carrots, small diced
  • 1/4 cup leeks, small diced
  • 1/2 T garlic, minced
  • 3 T flour
  • 3 cups stock (corn, chicken or vegetable)
  • 1 cup potato, small diced
  • 1 cup corn, removed from cob
  • 1 each poblano, roasted and diced
  • 1 cup cream
  • 2 T fresh cilantro, chopped
  • TT salt and pepper
  • TT lemon juice


  1. Cook bacon with oil and butter.
  2. Add vegetables and sweat.
  3. Add flour and cook for one minute.
  4. Stir in stock and simmer for 15 minutes.
  5. Add potatoes and simmer until tender.
  6. Add corn, poblano, and cream. Once at a simmer, season to taste.
  7. Add cilantro just before serving, or use as a garnish for each bowl.

Hope you enjoy the rest of summer!


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