My mom always made corn chowder as a quick meal. To this day, I absolutely love it! The bacon is a necessity for the flavor of this filling soup, but all other ingredients are ones I always have on hand.
Place the vegetables in a pot and barely cover with water. Boil for 15 minutes, or until they are tender. Do not drain.
2-3 med. potatoes, peeled and diced (about 1 lb.)
1 c. sliced carrots
Meanwhile, chop, cook until crisp, drain, and set aside:
6 oz. bacon
In a smaller pot, prepare the roux. Melt over medium heat:
1 stick butter
Cook in the melted butter until starting to brown slightly:
1 small onion, chopped
Add and stir for 1 minute:
1 clove garlic, minced
Whisk in and then add the milk gradually until thickened:
1/2 c. flour
3 c. milk
Stir the thickened white sauce into the cooked vegetables, then add the rest of the ingredients:
the cooked bacon pieces
1 can creamed corn
salt, pepper, and sugar to taste
