There's quite a few recipes out there for corn chowder and in the main I think they're just bland. This recipe is based on couple of the more interesting ones I've found with a few added twists all my own. While not exactly vintage, corn chowder has been around since at least the 1800's. What sets my recipe apart is the use of organic and fresh ingredients as opposed to frozen or canned.
Hearty Corn Chowder
4 Slices Smoked Bacon, Chopped
1lb Fresh Spicy Italian Sausage (about 2 links)
1 Large Organic White Onion, Diced
1 Red or Orange Bell Pepper, Diced
3 Cloves Organic Garlic, Minced
5 Ears Bi-Color Corn, Strip kernels from cob with knife
2C Chicken Stock
2C Whole Organic Valley Milk
1/2tsp Smoked Sweet Paprika
Organic Green Onions for garnishing
Aged White Cheddar (Optional)
Prep all ingredients then in a heavy bottom 6qt pot heat on stove over med-high heat. Cook chopped bacon until crisp then remove with slotted spoon reserving fat in pot. Add corn kernels and saute until slightly browned. Remove sausage from casings and add to corn, breaking up with spoon. Fry until browned then add Pepper, Onions, Garlic and all spices. Cook about 5 mins until onions are translucent. Sprinkle with flour and cook a few minutes more stirring constantly. Add in chicken stock and stir well then add milk. Reduce heat and simmer uncovered 20 minutes until thick. Serve in bowls topped with bacon pieces, sliced green onion and if desired, some grated aged white cheddar.
Note: For the Italian sausage try to get it at a butchers like The Fresh Market or another reputable dealer. Standard Italian Sausage sold in the grocery store is of questionable quality.