Corn Chowder is a great comfort food. This recipe is delicious and easy. Just add some cornbread for a quick meal your family will enjoy.
6 slices bacon, cooked crisp
1 medium onion, chopped
1/2 teaspoon minced garlic
4 or 5 medium potatoes, peeled and cubed
2 cups water
1 (12 ounce) can evaporated milk
1 (14.75 ounce) can cream style corn
1/4 teaspoon black pepper
1/2 teaspoon salt
2/3 cup 2% or regular milk
3/4 to 1 cup shredded cheddar cheese (Optional)
Cook bacon in skillet on top of the stove until crisp. Remove and drain on paper towel. Fry onion and garlic in about 2 tablespoons of the bacon grease left in skillet. Drain. In a pot on top of the stove cover potatoes with the 2 cups of water, bring to a boil and cook about 10 minutes until soft. Add onion, garlic, milk, corn, salt and pepper and continue cooking on simmer about 20 minutes longer stirring several times. Crumble bacon into soup. Stir to mix. Add cheese. Makes 8 to 10 servings. Enjoy!
(Note: I have added about 1/2 cup of frozen corn to the above about 10 minutes before the soup is done just to have more corn in the soup).
Serve with my recipe for Cornbread Muffins.
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Filed under: Savory Corn Chowder Tagged: | Bacon, cooking, Corn, cornbread muffins, easy recipes, milk, Onions, potatoes, soup, southern lady
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Gotta try this, I had a corn/potato soup recipe and lost it years ago. Hopefully this fits the bill. TY Southern Lady.
We are going to give it a try on monday, that corn chowder looks sooo good.
I never seem to have evaporated milk on hand so would have to swap that out, but I can’t think of anything I’d want to change. This looks great.
Oh yeh…this is MY kind of soup. I am printing it and will be making it one day soon. Thanks for sharing. Have a great week Judy!