October. It just smells different to me. The crispness in the air awakens my soul. It tells me all my scarves get to come out. It tells me hockey is on. It tells me pumpkin patches will be walked through. It tells me I get to wear plaid whenever I want. It tells me the leaves will soon be putting on a beautiful Technicolor display that reminds me why I don’t live where there aren’t seasons anymore. It tells me The Spiffy Cookie and Pass the Sushi are coming to my house at the end of the month! It tells me that there will be a lot more baking. It tells me there will be a lot more soup.
Soup is not exciting. Soup is not sexy. Soup is the least pinned thing on Pinterest. And yet I could not get through fall and winter without soup. However, unless you are making crab or lobster bisque, soup is pretty cheap to make. Throw some bread on the side and you have a pretty filling meal. We lived off this soup for quite a few days and I was pretty bummed when we ran out of it yesterday. If at all possible use fresh corn (you can still find it now) but use frozen if you can’t. Also good smoked bacon is a really key element to the soup so make sure you find a smoked bacon. This soup now ties with my favorite one of all time: Roasted Onion and Gorgonzola Soup.
What about you? Are you a soup person? If so what’s your favorite and are you willing to share the recipe?
P.S. Don’t forget I am giving away a copy of How Sweet It Is Seriously Delish cookbook.
Smoked Bacon Corn Cheese Chowder
16 ounces smoked bacon, chopped
1 large sweet onion (such as Walla Walla), small dice
3 TBSP flour
6 cups chicken stock
2 TBSP garlic, minced
5 yellow potatoes, diced (I keep skin on)
4 ears corn on the cob, corn removed from cob
2 cups heavy cream
2 cups cheddar cheese
¾ cup grated Parmesan cheese
Salt and pepper to taste
In a large stockpot over medium-high heat, cook the bacon until the bacon is crisp, about 5 minutes.
Remove the bacon with a slotted spoon and reserve.
Reduce the heat to medium, add the onions and potatoes to the bacon fat. Cook until the onions are translucent.
Add the garlic and cook for another minute.
Stir in the flour and cook for 3 minutes.
Add the chicken stock and bring to a boil. Once at a boil reduce to a simmer and continue to simmer uncovered for 20 minutes.
Add corn and cook for another 5 minutes.
Add the heavy cream and cheeses. Cook for 5 more minutes, until the cheese is melted.
Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
Medha @ Whisk & Shout says
Creamy soups like this are what make October- and fall- the best!
KB says
I don’t want to exaggerate, but I’m sitting here shivering under a blanket because my mom won’t turn the A/C off no matter how frigid it gets (I swear she’d love to live in constant 50 degree weather), and I need this soup. I knew I needed it the minute I saw those bits of corn and the bacon crumbles in that creamy broth. Warm, hot soup…mmm… I’ll definitely take soup over sexy right now. 🙂
Jen says
This looks awesome. One of my favorite soups is coconut chicken soup from the Nourishing Traditions cookbook. Page 198 for those who have it. Super simple but loads of flavor. You can also find it easily via google.
Alex G says
Love this soup: http://smittenkitchen.com/blog/2007/10/sweet-potato-and-sausage-soup/. I’m a huge fan of sweet potato, sausage and wilted greens so this is a great combo.
WendyN says
My husband is sick due to cold and or allergies…I am wondering if he wouldn’t like this. We are in the process of building and have no kitchen. I am wondering if I could put this together in a pot on a hot plate at first and transfer it to a crock pot for later when he gets home…hmmm??
Gwyn says
This looks wonderful!!!! But I do have a question…. it calls for 2 cups of heavy….. heavy what… I am assuming cream!! This recipe looks like a keeper for sure. Keep the recipes coming!!
EH says
I love soup…..especially because it’s so easy to heat up on busy weeknights. This one sounds especially delicious!
Zainab says
Who said soup wasn’t sexy?? I wouldn’t make it through winter without soup by my side…that is sexy! Love this creamy bacon topped soup.
And also totally jealous of Erin and Kita!!!
Jeri says
I think soup is sexy; it always makes me happy anyway. My favorite soup this time of year is “cream” of cauliflower and it couldn’t be easier. Just chop up one leek, one head of cauliflower and one potato and salt and pepper. Cook in chicken broth or plain water until everything is tender. Puree or leave chunky, your choice. A little grated nutmeg, top with a dollop of sour cream or yogurt and some chopped chives or scallions (bacon would be good too). It’s equally good hot, or cold like vichyssoise, and you would never guess that it had no fat or dairy.
Linda says
Soup looks yummy! How many cups of corn would 4 ears be? I just have frozen corn on hand and woul love to make this.
Peabody says
Not really sure, probably 2?
Millie | Add A Little says
Love this! Smoked bacon with sweet corn and creamy cheese sounds fantastic!
ATasteOfMadness says
Why have I never tried chowder before?? This loos so good!!
mary says
I am totally a soup lover! And this one looks very good.
Erin @ The Spiffy Cookie says
Heck yea!!! I cannot wait! And I want to bathe in this soup.
Alice says
Looks delicious! Dallas is about to finally get cool Fall weather so we’ll have to add some soups to the dinner rotation…
Gail Woodham says
Had this at a gathering. Was delicious! How many will this recipe serve?
Peabody says
@gail- I don’t really do servings since everyone is different for me I would guess about 6-8 but with hearty eaters you might get less.