Creamy Corn Chowder
By á-17891
Oh this is one of those soups that is even better the next day, once all the flavors blend. I always make it the day before I plan on serving it.
Ingredients
- 6 slices thick bacon, cut into pieces
- 1 tablespoon oil
- 1-1/4 cups yellow onion, chopped fine
- 2 cups potatoes, diced
- 2-1/2 cups water, divided
- 1 teaspoon light brown sugar
- 1-1/2 teaspoons salt
- 1/2 teaspoon dry mustard
- 1 cup chicken broth
- 1/2 teaspoon white pepper
- 2 (16-ounce) cans whole kernel corn
- 2 cans cream corn
- 2 tablespoons chicken bouillon seasoning
- 1-1/2 cups half and half
- 1/2 cup flour
- Chives, chopped
- Salt and fresh cracked pepper, to taste
Details
Adapted from twirlandtaste.com
Preparation
Step 1
Cook bacon in large pot in oil until done but not crisp; remove bacon and sauté onion in bacon fat until soft. Add potatoes, 2 cups water, chicken broth, bacon, sugar and seasonings. Cover, simmer 20 minutes until tender. Blend flour with remaining water then stir into chowder. Bring to a boil stirring constantly over medium heat until mixture thickens; reduce heat and stir in corn with liquid, add half/half and cream corn. Stir well and heat thoroughly; season to taste with salt and pepper. If too thick add half/half or water. If too thin, thicken with cornstarch. Top each serving with additional crumbled bacon and fresh chives if you like.
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