![\"Picture\"](\"https:\/\/www.thecoffeepotbakery.com\/uploads\/3\/8\/3\/4\/38346359\/img-20190925-162023-1_orig.jpg\")
<\/a> <\/div>\n<\/div>\nAUTUMN CHOWDER<\/span><\/span><\/span>
Makes 1 gallon<\/span><\/span>
Dice one package of bacon into small pieces & cook until crispy, either in the oven or in a pan on the stove top.\u00a0 Cool and set off to the side to be used as a garnish at time of serving.\u00a0<\/span><\/span>
Fill large pot with 12 cups water.<\/span><\/span>
Add 1.5 cups of corn<\/span><\/span>
Using an immersion blender, or a food processor to blend until the corn is in small pieces.<\/span><\/span>
Then add:<\/span><\/span>
1 tsp thyme<\/span><\/span>
2 Tbsp parsley<\/span><\/span>
1 \u00bd Tbsp Old Bay Seasoning<\/span><\/span>
2 cups onions diced<\/span><\/span>
2 cups celery diced<\/span><\/span>
1 cup carrots diced<\/span><\/span>
2 cups whole kernel corn<\/span><\/span>
\u2153 cup chicken base paste or powder<\/span><\/span>
2 tsp pepper<\/span><\/span>
\u215b cup garlic<\/span><\/span>
\u00bc tsp bay leaf powder<\/span><\/span>
1 small pinch red pepper flakes<\/span><\/span>
1 Tbsp lemon juice<\/span><\/span>
Cook all ingredients in pot for 1 \u00bd hours<\/span><\/span>
Cut <\/span>4 cups of potatoes<\/span> while waiting for soup to cook.\u00a0 Set in water to keep from browning.<\/span><\/span>
Mix 1 \u00bd cups heavy cream with \u00bd cups cornstarch.<\/span>\u00a0 Add to soup while stirring.\u00a0 Mix in 4 cups diced potatoes and 4 cups butternut squash cut in 2\u201d chunks.\u00a0 Cool on low for 15 minutes or until potatoes and squash are soft, stirring constantly to keep from scorching.\u00a0 Check for flavor- add additional spices to taste.\u00a0\u00a0<\/span><\/span>
*At time of service: Garnish top of each bowl of soup with diced chives or parsley, a good bit of bacon bits on the top center and shaved or shredded parmesan.<\/span><\/span>
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