Corn Chowder

Corn Chowder
Corn Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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