Corn Chowder

By Tingrin3

Ingredients

• Ingredients:
• Servings:
• Servings 44Servings
• Update. .Units: US | Metric
• .1/2-1 lb bacon (diced)
• 1 small onion (chopped)
• 2 cups chicken broth or 2 cups vegetable broth
• 2 cups cubed white potatoes
• 2 cups frozen corn
• 2 cups light cream

Preparation

Step 1

Directions:
1
Fry bacon until crisp.
2
Remove from pan with a slotted spoon and drain; set aside.
3
In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion.
4
Cook over medium heat until onion is translucent.
5
Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth).
6
Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes).
7
Stir in corn and heat through.
8
Add cream and heat through again.
9
If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved.
10
Add a little at a time while the chowda is simmering until it reaches the desired consistency.
11
Serve with crumbled bacon on top, a good dose of freshly ground pepper, and for those of you who want true authenticity, add a dollop of butter to the top of the steaming bowl.