Corn Chowder

This soup is not terribly complex but makes for a marvelous winter comforting soup, thick and delicious. I substituted with what I had on hand and it worked out just great.

Notes: I added a tb of olive oil instead of bacon. Don't let the mirepoix get browned, especially the onions, just soft. My mirepoix was pretty chunky and I liked it that way, made the soup have a nice texture. I used canned corn, 1 15 oz can, and subbed the corn juice plus enough water to get to 2 cups for the veggie stock; it was good but I can see how veggie stock might be even better. I also used 1/2 c heavy cream plus 1 1/2 c milk rather than half and half, and this was a good level of creaminess so I think I'd do that again. One big Yukon rather than fingerling potatoes, can't imagine there'd be a difference. More salt and pepper are necessary than you think.

I expect to get about 4 meals out of this, less than most soups, so maybe double it and freeze some; it's supposed to freeze well and I can see enjoying this for a few months, on and off, during the winter season.

Corn Chowder