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Corn Chowder I
Corn Chowder I
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Hearty corn chowder with crispy bacon, perfect for reheating or freezing. Satisfying comfort food that gets even better with time. Easily adjustable recipe.
Ingredients:
  • 1 pound bacon
  • 1 onion, chopped
  • 2 pounds potatoes - peeled and cubed
  • 4 tablespoons all-purpose flour
  • 8 cups milk
  • 0.5 teaspoon ground black pepper
  • 3 (14.75 ounce) cans creamed corn
  • 0.25 cup shredded Cheddar cheese
  • 1 dash paprika
Instructions:
  • Boil potatoes in seasoned water until tender. Drain and mash half of them, then set aside.
  • Crisply fry the bacon, crumple it, and set it aside.
  • Sauté the onion in the rendered bacon fat until it is translucent and soft.
  • Transfer the cooked onions to a large stockpot and stir in the flour until bubbly and well dissolved. Pour in the milk and bring the mixture to a gentle boil over medium-low heat, stirring often. Keep a close eye on the pot to prevent scorching. Then, stir in the salt, pepper, bacon, corn, and potatoes. Save a bit of bacon for garnish, if desired.
  • Heat the soup until steaming. Serve topped with a pinch of paprika, a scattering of cheddar cheese, and crumbled bacon.

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