Fried Corn Chowder & Crack Crescents

  I am always looking for new soup recipes to try.  This Corn Chowder uses fresh off the cob corn, or for us, freezer corn from the summer we helped put it up at Dale’s Grandparents farm.  I bet you could use any corn, just make sure you fry it up nice and golden brown, its key in the flavors of this hearty chowder!

Fried Corn Chowder

Adapted from a Tasty Kitchen recipe by Prana & Pie

{click title for an easy printable}


  • 3 cups of corn {I used fresh frozen}
  • 4 Tablespoons Butter
  • 4 Tablespoons Olive Oil
  • 1 Onion, Diced
  • 3 Carrots, Peeled And Diced
  • 2 Celery Stalk, Diced
  • 4 cloves Garlic, Minced
  • 1 tsp. Thyme
  • 1/2 cup Flour
  • ½ cup White Wine or Apple Juice
  • 4 cups Vegetable Stock
  • 2 cups Chicken Broth
  • 2 cups Heavy Cream
  • 3 Red Potatoes, Diced
  • Pinch of Parsley
  • Generous amounts of sea salt, cracked pepper and garlic powder
  • 6 pieces of bacon, cooked and crumbled
  • Shredded cheese for garnish

  Heat the butter and olive oil in a large pot over medium heat. Add corn and pan fry until nice and golden brown.  Then add the onion, carrots and celery and cook until the vegetables are soft, about 8 to 10 minutes. Add the garlic and thyme and cook for a minute longer. Add the flour and stir to coat everything well, cooking for about a minute, until the flour begins to brown. Add the apple juice and simmer a minute longer. Pour in the vegetable stock and chicken broth and bring to a boil. Add the potatoes, and cover, cooking for about 10 minutes, until the potatoes begin to break down. Simmer with the lid off, about 10 to 12 minutes longer.

With an immersion blender leaving the soup blended, but still chunky.  Ladle the soup into bowls and serve with shredded cheese and bacon crumbles.


   So apparently these recipes called “Crack (something or other)” are a foodie trend referring to Cheddar, Bacon and Ranch…remember when I shared Cheddar Bacon Ranch Dip aka Crack Dip?  Mmmm!

  Well, this is the BREAD version.  It is MIGHTY tasty, and pairs perfectly with the above soup!   🙂

Crack Crescents

From the Rhodes Rolls site

{click title to print}


  • 12 whole Rhodes Dinner Rolls {white Or Wheat}
  • 2 T. butter, melted
  • 2 teaspoons Hidden Valley Ranch Mix
  • 1 cup Shredded Cheese
  • 6 pieces Of Cooked And Crumbled Bacon

Set out 12 Rhodes Rolls to thaw and rise, cover with sprayed saran wrap.
3-5 hours later, or when rolls are doubled in size, combine 6 rolls and work into a 10 inch circle.
Do the same with the other 6.
Brush each circle with butter, then sprinkle with 1/2 cup of shredded cheese, bacon and 1 tsp of Ranch Dressing mix.
Using a pizza cutter, cut each circle into 8 wedges.
Roll in crescent shape and place on a sprayed cookie sheet, point side down.
Cover with sprayed saran wrap and let rise about 45 minutes, or until double in size.
Remove plastic wrap and bake for 15 minutes at 350*.