Allen's Corn Chowder

• 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

1. Saute onion and garlic in oil until tender.
2. Add wine and reduce for 2 to 3 minutes.
3. Add chicken broth, bring to a boil, reduce heat.
4. Add potatoes and okra, and cook until just starting to get tender.
5. Add corn.
6. Meanwhile grind fennel seed, sesame seed, and coriander seed to a coarse powder.
7. Add above spice mix to soup pot.
8. Add bacon.
9. Add ground pepper and red pepper flakes to taste.
10. Test for seasoning, add salt if desired.
11. Turn off heat, stir in cream, and serve.

onion, garlic, olive oil, white wine, chicken broth, fresh thyme, potatoes, corn, okra, bacon, fennel seed, sesame seed, coriander seed, black pepper, red pepper, cream

Taken from online-cookbook.com/goto/cook/rpage/0019D2 (may not work)