"This is a velvety and delicious corn chowder with potatoes and bacon. Two kinds of cheese are stirred in at the last minute, giving this soup an unforgettable flavor." — JNICKEL
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potatoes, peeled and cubed
salt and pepper to taste
1 (11 ounce) can
1 (10 ounce) can
whole kernel corn, drained
shredded Monterey Jack cheese
shredded Cheddar cheese
I make a recipe very similar to this, but different enough to ask readers to consider: use a bit more bacon grease to cook the onions; aggresively season the potatoes, and fry them until they are lightly browned; leave out the oregano, add a pinch of nutmeg, use a good amount of white pepper or cayenne pepper to give it some snap, add 3/4 cup of sour cream out the end, and heat through. Leave out the cheeses! Diced carrots can be added with the onion, and frozen peas can be added with the corn, for variety. Hope you enjoy!
After I cooked the bacon to a crisp, I took it out of the skillet and all but 2-3 tablespoons of the drippings and sauteed the onion and a little fresh minced garlic in the drippings until the onion turned translucent. I added the bacon, sauteed onion/garlic, potatoes, chicken broth, spices, and the corn to my crockpot and cooked them on LOW for most of the day. Once I got home, I turned the heat down on my crockpot and lightly smushed the potatoes with my old fashioned potato masher, then added the cream and the cheeses. The soup was okay but it didn't have nearly enough bacon, cheese or spices. After tasting it, I did throw in more monterey jack/cheddar cheese and a few more spices. Not a bad soup that worked out well for me in the crockpot. I don't know that I would make this soup again.
I guess I should have read the reviews first and I would have added less stock and another can of creamed corn. For me, this was too thin to be called a chowder. I got a tip from a co-worker though, that will be good on the leftovers...add instant mashed potatoes until the desired consistency is achieved. I think that will help. Overall good flavor though. Will probably make again with the noted changes.
This was a yummy cream soup. It's not quite thick enough to be a chowder but still delicious. I used Swanson Seasoned Chicken Broth since that was what I had on hand and it added a lot of flavor. I forgot to buy an onion so that was omitted. Next time I will try to remember to thicken it up a bit with some flour. Definitely a perfect supper for chilly winter weather.
We enjoyed this soup. I cook the bacon and remove it - use it for the garnish as we like it crisp. You can add more potatoes and kind of mash them. I did add celery & carrots and used fresh thyme instead of the oregano. Thanks for an inspiring recipe.
I made a few changes and this recipe was wonderful! Based on previous reviews, I added about 5 cloves of garlic in with the onions, a little extra bacon, 1/2 teaspoon of paprika and only used 4 cups chicken stock. I also added 1/2 cup of 2% milk. It came out Delicous!
This recipe was GREAT!! I did, however, add about 1 tbsp. flour to the onions before adding the potatoes; this gave it a thicker consistency. I also used the larger can of whole kernel can as I did not have the 10 oz. can. My husband, who is very picky, raved about it. Make a double batch, as it goes quickly!!!
We added smoked sausage to this recipe. It makes a LOT! It was really good and we have made this numerous times on a cold day.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Chowder - Fast and Great
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 344
** Calories from Fat: 154
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