Homegrown Corn Chowder did not disappoint! I’ve waited for months…one could argue YEARS to make my fav soup with veggies all grown (from seed!) in my own backyard; it’s a very special day! Homegrown corn, onions, pepper, celery, bay leaf, & thyme, with a soup base of homemade bone broth and corn stock. Wow, the flavor in this bowl simply can’t be beat!

Recipe available to subscribers of Garden to Kitchen:

1 large onion, chopped

1 bell pepper, or pepper(s) of your preference, chopped

2-3 stalks celery, chopped

2-3 cloves garlic, chopped

2 cups corn kernels, save the cobs if using fresh corn to make a corn stock

4-5 red potatoes, cut in ¾ inch pieces

4 cups chicken bone broth, preferred homemade

3 sprigs thyme

2 bay leaves

1 ½ cups milk, of your preference

2-3 tablespoons flour

Salt

Olive oil

½ cup parsley, chopped fine, more for garnishing if you wish

 To make a corn stock - add corn cobs, 1 bay leaf and 1 sprig thyme, along with 3 cups water to a pan, bring to a boil then turn down to simmer for about an hour. While the corn stock simmers, you can get started on the rest of the soup ingredients.

Heat soup pot over medium heat, add 1-2 teaspoons olive oil until shimmering, then add onions, sprinkle with salt. Sauté for 10 minutes until they start to soften. Add peppers, celery, and garlic and sauté for 5 more minutes. Add olive oil as needed. Add corn and sauté for another 5 minutes, then potatoes. Add broth and bring it to a simmer. If making corn stock, remove herbs and cobs from the stock and add it to your soup pot when ready.  If not making corn stock, add 3-4 cups more broth or water and bring the whole pot to a simmer. Simmer until all veggies have softened and potatoes are cooked through, about 30 minutes. Combine milk and flour in a jar and shake until combined. Add milk and flour combo to the soup pot, while stirring to ensure the flour doesn’t form any clumps. Remove from heat and stir in chopped parsley, garnish bowls with more parsley if desired. Enjoy!