Corn Chowder with bacon and potatoes

A delicious corn chowder with bacon.
Cook Time: 20 minutes

•1/2 cup diced bacon
•4 medium potatoes, chopped
•1/2 medium onion, chopped
•2 cups water
•2 1/2 to 3 cups cups cream-style corn, 2 (12 ounces each) cans or 1 pound, 4 ounce package frozen
•2 teaspoons salt
•pepper to taste
•2 cups half-and-half or light cream, scalded

Sauté bacon until browned and crisp; add chopped potatoes and onions. Add water, corn, and seasonings; cover and simmer for 15 to 20 minutes. Stir in half-and-half; heat through but do not boil.

Serves 4.

Creamy Corn Chowder

4-6 Servings

1 can of corn (about 2 cups)

2 large baking potatoes, diced

2 stalks of celery, cut into bite-sized pieces

1 large onion, chopped

2 T flour

2 T butter

4 cups of milk

1 t chicken bouillon (or substitute 1 c chicken broth for 1 c of the milk)

Salt, pepper, and paprika to taste

1. In stock pot, saute onions and celery in butter. Add flour and stir.

2. Add all other ingredients and bring to a boil, stirring frequently.

3. Lower heat and cook until potatoes are tender and soup has thickened, about 1 hour.

Corn chowder may be frozen, and tastes excellent when thawed and re-heated.

Getting the right amount of salt is crucial to the success of this soup. I recommend tasting it as you season  UNLESS you have someone who is on a sodium restricted diet... in that case season your bowl before eating.

Chicken and Corn Chowder

A big bowl of steaming chowder with a loaf of crusty bread and a simple green salad makes a great dinner.

4 bacon slices, chopped
1 cup celery, chopped fine
2 cups onion, chopped fine
4 cups fresh or frozen corn kernels
3/4 pound Yukon Gold potatoes, cut into 1/2-inch chunks
3 1/2 cups chicken broth
3/4 pound cooked chicken cut in chunks
6 green onions, white and pale green parts, thinly sliced
3 tablespoons minced fresh thyme
2 1/2 cups half-and-half
Salt and freshly ground pepper, to taste


Cook the bacon: In a saucepan over medium heat, fry the bacon until crisp,
about 5 minutes. Using a slotted spoon, transfer to paper towels to
drain. Add the chopped onion, celery and potatoes to the fat in the pan.

Cook the vegetables until they start to soften. Add the corn to the
same pan over medium heat. Cook, stirring frequently, until the onions are just
softened and the corn and potatoes are lightly tinged with gold, 4 to 5
minutes. Add the broth and wine and bring to a boil. Cover and cook until the
potatoes are almost tender, about 5 minutes. Add the chicken and cook,
covered, until heated throughout, 5 to 7 minutes.

Finish the chowder: Stir in the green onions, thyme and half-and-half. Bring
to a simmer over medium heat, reduce the heat to medium-low and cook,
uncovered, until heated through, about 3 minutes. Season with salt and pepper.
Ladle the chowder into bowls, sprinkle with the bacon and serve immediately.

Serves 4.