Bacon Corn Chowder and Hungary's Best



I enjoyed many things about Hungary,
the elegant coffee shops, (this one is Hadik Kavehaz)

 

The gorgeous churches

and beautiful squares

 

Even Nagycsarnok (The Great Market Hall) was
covered in colorful Zsolnay tiling.

 Nagycsarnok consists of three floors of product. The locals buy fresh meat, cheeses and produce.
 The tourists come to brouse and buy cashmire shawls, linens, leather goods and papricka.

I miss the bread. It's incredible crispy crust and tender crumb made it perfect for breakfast toast or a sandwich at lunch.
It's made fresh every day with no preservatives, or packaging for that matter. They just slap a sticker on it and sell it.

Beautiful produce!

Hungarian's love pork. They make the best bacon I've ever had.

My least favorite thing in the grocery store were these
lovelies. I think they use them for stock, but I can't get
past the nails.

The Hungarians also make delicious wines and chocolates. We had some of the leanest, most flavorful bacon I've ever had so I made my favorite low calorie soups, BACON CORN CHOWDER when the kids wanted a little taste of home.



Add the olive oil, onion and jalapeno. Saute about 5 minutes or until the onion is soft. 
Sprinkle flour over the mixture in the skillet and cook for 2 to 3 minutes.



Add chopped, cooked bacon. (When I'm at
home I use a package of Hormel Real Bacon Bits)

   Put the chicken broth, 1 bag of corn and 3 cups of milk in a stockpot. 
Using a stick blender, puree until smooth. 
Use a spoon to stir in the other bag of corn and add the bacon-onion mixture. 
If thinner chowder is desired, add one cup (or more) of milk.

  Season with cumin, chili powder, salt and pepper. 
Continue to cook, stirring frequently, until chowder is hot and thick.

Serve with tortilla chips and a salad.

Here is the recipe I usually use. I had to adapt it because I couldn't get jalapenos. I brought some canned chilies in my suitcase and substituted them. It worked out well for my daughter who does not care for spicy food. Plenty of fresh and frozen vegetables are available in Hungary, but not many canned. I used frozen corn. I didn't have a blender so I left the corn whole. It tasted fine, but not as creamy as I might have like.

Bacon-Jalapeno Corn Chowder

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Ingredients:
2 ( 16 oz.) bags frozen corn (divided use)

2 slices center-cut bacon, chopped into quarter-inch pieces

1 tablespoon olive oil

1 cup chopped onion

1 jalapeno pepper, seeded and diced

1 tablespoon flour

1 cup chicken broth

3 cups fat-free milk

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

     Cook corn according to package directions, omitting salt and fat.  Drain and set aside.  In a heavy skillet, cook the bacon until crisp.  Add the olive oil, onion and jalapeno.  Saute about 5 minutes or until the onion is soft.  Sprinkle flour over the mixture in the skillet and cook for 2 to 3 minutes.

     Put the chicken broth, 1 bag of corn and 3 cups of milk in a stockpot.  Using a stick blender, puree until smooth.  Use a spoon to stir in the other bag of corn and add the bacon-onion mixture.  If thinner chowder is desired, add one cup (or more) of milk.

      Season with cumin, chili powder, salt and pepper.  Continue to cook, stirring frequently, until chowder is hot and thick.

     I use turkey bacon to lower the fat content, but sometimes add 2 cups of diced white chicken to increase the protein. 

NOTE:  To save yourself uncomfortable encounters with your eyes (or other tender parts) use gloves while handling the jalapenos.

 Serves: 8
Per serving: Calories 171; Carbs: 33 grams; Protein 9 grams (calculated without the chicken breast).