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bacon-corn chowder

41 Pinches
DomesticGoddess avatar
Marshfield, WI
Updated on Feb 17, 2015

This is my favorite chowder recipe!

prep time
cook time
method Stove Top
yield 5 - 6

Ingredients

  • 6 slices - bacon, cooked, crumbled, and set aside
  • 2 cups - water
  • 2 cups - diced potatoes
  • 1/2 cup - thinly sliced carrots
  • 1/2 cup - thinly sliced celery
  • 1/4 cup - finely chopped onions
  • 1 tsp. - salt
  • 1/2 tsp. - pepper
  • 1/4 tsp. - dried thyme
  • 1 can - (14.75 ounces) cream style corn
  • Half of - 1-(14.75 ounce) can cream style corn
  • WHITE SAUCE:
  • 1/4 cup - butter
  • 1/4 cup - cornstarch
  • 2 cups - milk
  • 2 cups - shredded sharp cheddar cheese

How To Make bacon-corn chowder

  • Step 1
    In a large soup pot (12 cup capacity), add the water, potatoes, carrots, celery, onion, salt, pepper, and thyme.
  • Step 2
    Bring to a boil, reduce heat, cover, and simmer for 15 minutes (until the vegetables are some what tender). Do not drain.
  • Step 3
    Add the 1-1/2 cans of cream style corn, and the bacon. Keep covered, and cook over very low heat.
  • Step 4
    To make the white sauce: 1.) In a medium-size saucepan (over low heat), add the butter until it's melted. 2.) Then in a glass measuring cup or bowl, combine the milk and cornstarch; mix well. 3.) Raise the heat just a bit, then add the milk-cornstarch mixture, and keep stirring until it becomes somewhat thick. 4.) Add the shredded cheese, then stir until the cheese is completely melted. 5.) Add this to the corn chowder; stir and heat through thoroughly, but do not boil.
  • Step 5
    Ladle the soup into bowls and serve.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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