Corn Chowder

The richness of the bacon combined with the creamy corn is even better than a warm hug.

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Corn Chowder

Yield: 6-8

Author: Lolo

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Hearty and rich with corn and bacon. Embrace the fresh summer corn or make it in the colder months with tins.

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Ingredients

• 8 slices bacon
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 3 cups peeled and cubed potatoes
• 2 cups chicken stock
• lots of fresh ground black pepper
• 3 of 14 oz tins cream style corn
• 2 of 12 oz tins whole kernel corn (niblets)
• ¼ cup butter
• ½ cup milk
• 2 cups light cream (half & half)
• lots of cheddar cheese, for garnish

Instructions

1. Sauté bacon until lightly browned. Add onions and garlic and cook until onions are slightly tender.
2. Add potatoes, chicken stock, water and pepper to taste and simmer, covered for about 20 minutes or until potatoes are tender. Mash lightly.
3. Add all the corn, add butter and heat through for about 10 minutes, stiffing frequently. Add milk and cream and heat through on very low heat for about 10 minutes more. Store in fridge.
4. To serve, heat soup through very slowly, stirring often to prevent sticking and burning. When very hot, ladles into heatproof soup bowls and sprinkle with cheese and onions. Place bowls under broiler and watch carefully as cheese melts and just starts to brown. Serve at once.

https://www.anthologyofcrumbs.com/corn-chowder

soup, chowder, corn,

Mains, Soups, Sides,