Warm up from the inside

January is upon us. It’s the time of year when wintry weather settles in and maybe some snow this year. Snowy or not, what better thing to have on a chilly day is a warm bowl of homemade soup.


This recipe calls for corn stock. What is corn stock, you ask? Let me explain. After cutting off the corn from the cob, allow it to simmer with the broth, cream, and milk. This will draw out the rich, sweet flavor from the corn. After discarding the cobs, you have your corn stock.

For the Corn Stock:

4 cups chicken broth

1 1/2 cups milk

1 cup heavy cream

For the Corn Chowder:

4 c. corn kernels (from 4-5 ears corn), reserve cobs for stock (Substitutions: Frozen corn adding a 15 oz. can creamed corn; canned corn using one 15 oz. can corn and one 15 oz. can cream corn)

4 slices bacon, chopped

1 ½ c. onion, finely diced

1 c. carrot, cut into 1/4″ dice

1 c. celery, finely diced

1 lb. Yukon potatoes, cut into 1/4″ thick pieces

2-3 tsp. sea salt, or to taste

1/4 tsp. black pepper

1/4 tsp. cayenne pepper, or to taste

2 tbsp. chives, chopped, to garnish

How to Make Corn Stock:

Cut the kernels from the cobs and set kernels aside for making chowder. Place the bare cobs in a stockpot. Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer uncovered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock.

How to Make Corn Chowder:

Place a 5 quart pot over medium high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.

In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7 to 8 minutes).

Add potatoes, 4 c. corn kernels, 2 tsp. salt, 1/4 tsp. black pepper, and 1/4 tsp. cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10 to 15 minutes or until potatoes are tender. Season with salt and pepper to taste. Garnish bowlfuls with reserved bacon and chopped chives.


This is a simple recipe that I’ve adapted over the years.

2 tsp. olive oil

1 medium onion, chopped

4 garlic cloves, minced

4 small boneless skinless chicken breasts (in a pinch you can use frozen)

2 c. frozen corn

½ c. water

2 tsp. cumin

1 tsp. chili powder

¼ tsp. cayenne pepper to taste

7 c. chicken broth

14 oz. can diced tomatoes and green chilis (such as Ro-Tel original)

16 oz. tomato sauce (I use spaghetti sauce)


Tortilla chips and sour cream


Sauté onions and garlic in olive oil in a large pot until soft. Add all the rest of the ingredients and bring to a boil.

After the chicken has cooked, remove and shred. Return shredded chicken to the pot and simmer an additional 45 minutes.

Top bowls of soup with crumbled tortilla chips and a spoonful of sour cream.

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