September Sweet Corn Chowder

Sweet Corn Chowder

Submitted by Kendra Rodgers


1 lb. bacon, sliced and cubed

1 large sweet onion, diced small

1 large red bell pepper, diced small

4 c. fresh Zellwood sweet corn

2 tsp. salt

1 ½ tsp. pepper

¼ tsp. Frank’s hot sauce

¼ c. of flour

6 c. of chicken stock

5 regular red potatoes, cubed small

1 c. heavy whipping cream



In a large stock pot, cook bacon on low temperature, add in onion and red pepper. When the onion and red pepper start to get tender, toss in the corn, salt and pepper and mix together. Slowly mix in the hot sauce and flour. This will form a roux. Cook for two minutes. Once the roux thickens in the bottom of the pot, add in one cup of chicken stock at a time, mixing and stirring so that no lumps form. Add the potatoes and simmer for 30 minutes until they’re almost tender. Stir in the heavy whipping cream and let simmer another 20 minutes and serve.

Salt and pepper to taste and garnish with fresh parsley