Cheesy Corn Chowder Recipe from Home Grown Foods

Oooo, I was surfing the internet with NCIS in the background when Ducky says that he's thinking about Corn Chowder as a first course for Thanksgiving Dinner.

Excellent choice, Ducky!

Here's a great recipe for corn chowder that, if you have been homesteading, is made from ingredients that can be found on the average homestead: corn, bacon, cream, potatoes, squash or yellow zucchini, etc. 

• 6 slices bacon, chopped
• 6 cups fresh corn kernels(cut from 6 to 8 ears)
• 1 cup diced yellow zucchini or yellow squash (about 2)
• 1 cup peeled potatoes, cut to bite-size pieces
  
• 3 cups chicken broth
• 1/2 cup whipping cream
• A few shakes of cayenne pepper, to taste
  
• 4 tablespoons chopped fresh chives or scallions
  
• 1 cup shredded cheese
  

Sauté bacon in large pot over medium-high heat until brown. Remove bacon from pan and drain on paper towels. Add corn and potatoes to drippings in pot; sauté for a few minutes.
Add 3 cups chicken broth and simmer, uncovered over medium heat for 10 minutes. Add yellow squash and simmer for an additional 10 minutes until the potatoes are tender. Pour 2 to 3 cups of soup into a blender and puree until smooth. Pour the puree back into the pot and add the cream and cayenne. Heat until the chowder starts to boil. Spoon into serving bowls and top with shredded cheese, crumbled bacon and chopped chives.

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