Today’s Taste: Corn Chowder

Temperatures are dropping, Sunday football is playing, leaves are changing — fall is here in Kentuckiana. Let’s make a delicious pot of creamy and sweet corn chowder!

INGREDIENTS 

• 8 ears of fresh corn
• 1 pound of red potatoes
• 2 cups of chopped carrots
• 1 diced onion
• ½ tbsp minced garlic
• ¼ cup of flour
• 2 tbsps butter 
• ¼ tsp chili powder
• ¼ tsp thyme
• 5 cups of chicken broth
• 8-10 slices of bacon
• 1 cup plain Greek yogurt 
• Salt & pepper
• Opt.
• Diced jalapeño
• Shredded cheddar cheese

RECIPE

1. Dice bacon and cook on stove top until crispy. About 10 minutes. Remove pan from heat, drain, and transfer to plate with paper towel. Set aside for topping. 
2. Slice potatoes and remove corn kernels from cob with a knife. Set aside.
3. Chop and dice the corn and onion
4. In a large pot over medium-high heat, melt 1 tbsp of butter with the garlic, thyme, and chili powder. 
5. Saute the onion and carrots. Add in remainder of butter and flour. Stir together.
6. Pour in broth, corn, and potatoes. Boil for about 15 minutes until potatoes are tender. 
7. Blend with immersion blender until desired texture. 
8. Add in Greek yogurt, bacon, and salt and pepper to taste. 
9. Serve and enjoy with cheese and jalapeños as toppings!

Recipe and photos by Jillian Jones, Forkin’ Tasty. Follow her recipes on Instagram and Facebook. 

P.S. Try this banana bread recipe. Or looking to get outside? Check out these local fall hikes.