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Easy Creamy Corn Chowder

Bettyskitchen's picture
Ingredients
  Bacon slices 6
  Onion 1 Large, chopped
  Extra virgin olive oil 2 Tablespoon
  Russet potatoes 2 Large, peeled and cubed
  Water 1⁄2 Cup (8 tbs)
  Cream style corn 14 1⁄2 Ounce (1 Can)
  Milk 1 1⁄2 Cup (24 tbs) (May Use Half And Half For A Creamier Chowder)
  Salt 1⁄2 Teaspoon
  Ground black pepper 1 Dash
Directions

In a large skillet, cook the bacon until crisp. Crumble bacon, and set aside. Pour off all grease from the skillet, reserving the bits of bacon that have clung to the skillet. Add 2 tablespoons olive oil to the skillet, and saute a chopped onion until soft and browned from the bacon leavings. Place 2 cups of peeled, cubed potatoes, along with the sauteed onion, and 1/2 cup water in a Dutch oven. Bring to a boil over medium heat. Cover with a lid that fits, reduce heat, and simmer 18 to 20 minutes or until potatoes are tender. Stir in a 14.5-oz. can of cream-style corn, 1 1/2 cups milk, 1/2 teaspoon salt, and a dash of black pepper. Cook until thoroughly heated, stirring often. Do not boil. Ladle into bowls, and sprinkle crisp, crumbled bacon on top of each serving. You may serve this chowder with toasted bread, saltines, or cornbread sticks. I chose cheese crackers to accompany mine. This is lower in calories than most cream soups, although you can make changes as you like. If you are vegetarian, just leave out the bacon, and it will be a great meal for you! I hope you enjoy this recipe! --Betty :)
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Stir Fried
Dish: 
Soup
Ingredient: 
Corn
Restriction: 
Low Cholesterol
Servings: 
4
Why go for a store-bought soup when you can whip up a wonderful soup fest at home with this lip-smacking good and hearty creamy corn chowder. Betty's version of this classic delight is not just light and creamy, but also quick and easy. Tune into this recipe video to learn more about how to make traditional corn chowder at home.

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