Creamy Corn Chowder With Bacon

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

bowl of corn chowder

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