Corn Chowder I

SUBMITTED BY: Cynthia Granger PHOTO BY: Donna Hockett

"Warm and soothing corn chowder with the salty bite of crisp bacon. This warms up well in the microwave and even tastes better a day old. I also freeze it in small batches. This makes a big pot of chowder but, it can easily be cut in half."

PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 10 plus servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 pounds potatoes - peeled and cubed
1 pound bacon
1 onion, chopped
4 tablespoons all-purpose flour
8 cups milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 (14.75 ounce) cans creamed corn
1/4 cup shredded Cheddar cheese
1 dash paprika

READ REVIEWS (72)

DIRECTIONS

Boil potatoes in salted water until soft. Drain. Mash half of the potatoes and set aside.
Fry the bacon until very crisp. Crumple the bacon and set aside.
Fry the onion inn the bacon grease until translucent and soft.
Dump the cooked onions into a large stockpot. Add the flour and heat until the mixture is bubbly and the flour is well dissolved. Add the milk and bring to a boil over medium-low heat, stirring frequently. You need to watch your pot pretty carefully while bringing to a boil and heating. The bottom tends to easily scorch. Once boiling add the salt, pepper, bacon, corn and all the potatoes. (If desired reserve some of the bacon for the garnish.)
Heat soup until hot. Serve garnished with a dash of paprika, a sprinkling of cheddar cheese and some crumbled bacon.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 23, 2005 by lissa

I gave this recipe a four star rating because of it's room for variability. I did make a few changes. I did not use bacon, (my husband is not a huge fan) and substituted with chicken as reccomended by others. I used half & half, chicken broth, and milk to make up the 8 cups of liquid. I did find that it was somewhat bland for my taste, therefore I also added shredded carrots, extra frozen corn, garlic, green pepper, cayenne pepper, rosemary and thyme. It's a great base recipe for chowder and makes alot. My husband loved it and I was able to freeze some. Thank you for sharing

6 users found this review helpful

Reviewed on Oct. 13, 2006 by birdo

Rich, flavorful, totally delicious! The only changes I made was that I halved the recipe (it still made a HUGE potful of chowder) and I took other reviewers' suggestions of adding a can of regular corn and some chicken broth in lieu of half the milk that was called for. I also cut up my potatoes into small pieces and sauteed them with the onions so that I didn't have to spend time boiling them. Great recipe!

5 users found this review helpful

Reviewed on Jun. 2, 2005 by KRYLER

I enjoyed this recipe but needed to make a few changes. I made it twice; using the original recipe and then with some adjustments. The first and most important change is to under-cook the potatoes: and I mean only cook 50% through. Making the potato cubes smallish helps (if not over-cooked). Secondly adding a can of corn niblets makes for a better end product. Lastly; I'd go for 1 & 1/4lb of bacon. This makes quite a big pot of soup and 1lb bacon dosen't quite make it, but adding some fatback or slab bacon wo0uld also help.

5 users found this review helpful

MORE MEMBER REVIEWS