Source:

Allen M.

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

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.