Too much sweet corn? Improvise this corn chowder recipe.
by Karla Moore
Bacon Corn Chowder ala Karla
8 strips Bacon~ diced (I used really nice lean bacon for this)
2 double handfuls of baby potatoes ~ cut in half if need be
6-8 green onions~ diced, green part and all (again out of our garden)
48 oz. container of Chicken Broth or equivalent made out of broth base.
1 can condensed milk
1/4 cup slivered blanched Almonds
1 tsp. dried Thyme
1/2 tsp. Garlic Powder
Black Pepper to taste
1 tsp. Mrs. Dash
Pinch of brushed Sage
1 TBS Olive oil if bacon is really leanIn a small skillet over medium flame, toast the slivered almonds until fragrant and light brown.. Watch these closely because they are easy to burn. I usually cook , tossing frequently, until I can just start to smell them. Take off the heat and set aside.In a large kettle, add the olive oil and swirl around to coat the bottom. Saute’ the bacon and onions until the bacon is cooked. Add the potatoes and cook for a little while to develop the flavor, about 2-3 minutes. Pour in the chicken broth & seasonings. Simmer until the potatoes are almost soft. Add the corn & condensed milk. Simmer for about 5-7 minutes until vegetables are done and soup thickens.
Serve topped with the slivered almonds as a garnish.
For more survival and off-grid cooking tips, check out: Survival Pantry
Karla Moore is a professional soaper, accomplished Dutch oven cook, prepper and avid do-it-
yourselfer. She is the author of “Survival Pantry” blog, and walks the talk when it comes to preparedness. Karla, and her husband Warren, live on a small farm outside Gilbert, Iowa.
The Moores have a large garden and several fruit trees, and Karla cards, spins and dyes wool, sews, cans, preserves food and makes cheese. In season, she and Warren are avid mushroom hunters.
Karla’s idea of a good time is hosting a large family gathering at her farm, where she and several of her siblings team up to feed a crowd, using Dutch ovens and off-grid cooking methods!