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Allen's Corn Chowder
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Allen M.


  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 tbsp (15 ml). olive oil
  • 1/4 cup (60 ml) white wine
  • 4 cups (950 ml) chicken broth
  • 1 tbsp (15 ml). fresh thyme, or 1/2 tbsp (7 ml). dry thyme
  • 1-1/2 cups (350 ml) cubed potatoes
  • 1-1/2 cups (350 ml) corn, frozen or canned
  • 1/2 cup (125 ml) okra or more, ends trimmed and thinly sliced
  • 1/4 cup (60 ml) bacon, fried, drained, and chopped
  • 1 tsp (5 ml). fennel seed
  • 1 tsp (5 ml). sesame seed
  • 1 tsp (5 ml). coriander seed
  • black pepper, to taste
  • red pepper flakes, to taste
  • 1/2 cup (125 ml) cream
  • Saute onion and garlic in oil until tender.
  • Add wine and reduce for 2 to 3 minutes.
  • Add chicken broth, bring to a boil, reduce heat.
  • Add potatoes and okra, and cook until just starting to get tender.
  • Add corn.
  • Meanwhile grind fennel seed, sesame seed, and coriander seed to a coarse powder.
  • Add above spice mix to soup pot.
  • Add bacon.
  • Add ground pepper and red pepper flakes to taste.
  • Test for seasoning, add salt if desired.
  • Turn off heat, stir in cream, and serve.
As an additional treat add some crabmeat or clams (canned or fresh) for a hearty seafood chowder.

The larger the okra, the tougher they are. Choose the smaller ones if you have that option.

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