Recipe: Corn Chowder
A simple yet satisfying soup.
Corn chowder might be one of my guilty pleasures. There’s very little in it that’s healthy, but its absolutely delicious. This is mostly my grandmother’s recipe, I’ve added a little to it to make it my own, but it definitely reminded me of growing up and visiting my grandmother.
For me, I took my immersion blender to the soup a few times just to make it a little creamier, and to break up some of the bigger veggie chunks. You don’t have to do this, but it definitely made my soup smoother.
You can find all of these ingredients at Giant.
2 slices of bacon, julienned
1 medium onion, diced
1 medium green pepper, diced
2 cups milk
1 (14.5 ounce) can chicken broth
1 medium potatoes, peeled and diced
2 (15 ounce) cans whole kernel corn, drained
1 cup heavy cream, divided
¼ cup flour
Salt and Pepper to taste
In a large pot, cook bacon until crisp. Remove to paper towel to drain.
Saute onion and green peppers in drippings until tender.
Add broth, milk, and potatoes and bring to a boil.
Reduce heat and cover and simmer for 15 minutes or until potatoes are tender.
Add salt and pepper, corn and ¾ cup of heavy cream.
Combine flour and remaining milk until smooth and add to soup.
Bring to a boil, cook and stir for 2 minutes.
Top with bacon.