Corn and Bacon Chowder

Posted on Sunday, January 20, 2008 at 09:20

This is one of my favorite cold weather soups.  Chock full of corn, and smoky bacon, it is a delicious way to fill a tummy that needs comfort food! 

This recipe makes eight good sized bowls of chowder.

Ingredients:

2 cups whole kernel corn

2 cups creamed corn

1 large red or white onion diced

2 carrots, peeled and sliced, and two stalks celery finely chopped

4 cups milk, or if you prefer, 3 cups half and half, with 1 cup water (The half and half makes a richer and heartier version, but I use milk because it has less fat)

12 slices of thick cut bacon, fried crispy and well drained, chopped into 1 inch slices

1 cup of sharp cheddar cheese, grated fine

In a large stock pot, over medium heat bring corn, onion, celery, carrots, and milk to a slow boil.  Cook, stirring often, until the soup begins to thicken, and veggies are fork tender. Remove from heat and add bacon.

Over a low heat, cook until the bacon is no longer crispy, but soft and tender, about thirty minutes.

Top individual bowls with cheddar cheese.

Some great variations can change this from a comfort food to a southwestern taste sensation!

Just add 1 cup diced red bell pepper, and 1 cup very finely diced jalapeno peppers to the veggie list. Then mix in  the  cheese while the bacon is completing its transition to soft. 

I like to serve cornbread, of flatbread with this recipe, and a cold chocolate pudding for dessert. 

My family loves this chowder, and it does, indeed, hit the comfort spot!

Enjoy!

Untitled Comment

Posted by SimpleFarmWife on Sunday, January 20, 2008 at 09:56 - Link

This sounds so yummy...great for a nice cold evening, I plan to try this very soon!
Rie

OH yum...

Posted by pinkhorseofcourse on Friday, January 25, 2008 at 01:34 - Link

I hope you don't mind if I copy and paste this recipe in my own blog. :D I want to try it!! I will give you credit for it though.