Bacon-Corn Chowder
Ingredients
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6 slicesbacon, cooked, crumbled, and set aside
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2 cupswater
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2 cupsdiced potatoes
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1/2 cupthinly sliced carrots
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1/2 cupthinly sliced celery
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1/4 cupfinely chopped onions
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1 tsp.salt
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1/2 tsp.pepper
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1/4 tsp.dried thyme
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1 can(14.75 ounces) cream style corn
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Half of1-(14.75 ounce) can cream style corn
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WHITE SAUCE:
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1/4 cupbutter
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1/4 cupcornstarch
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2 cupsmilk
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2 cupsshredded sharp cheddar cheese
How to Make Bacon-Corn Chowder
- In a large soup pot (12 cup capacity), add the water, potatoes, carrots, celery, onion, salt, pepper, and thyme.
- Bring to a boil, reduce heat, cover, and simmer for 15 minutes (until the vegetables are some what tender). Do not drain.
- Add the 1-1/2 cans of cream style corn, and the bacon. Keep covered, and cook over very low heat.
- 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.
- Ladle the soup into bowls and serve.
