Bacon Corn Chowder
4 Servings
Loraine and I came across this soup a few years ago. It is a great soup for winter, it sticks to the ribs as they say. The soup is very easy to make and cooks in less than a half an hour. It is a complete meal!
Although the soup calls for milk (we use 50% condensed milk, 50% water) we have also made it with 5%, 10% and 18% cream. It all depends on what we have in the refrigerator at the moment.
The soup will keep in the refrigerator for 3 days and you can freeze it for at least a month.
Ingredients
- 6 rashers of bacon, chopped
- 3/4 cup of chopped leek, (white part)
- 1 clove garlic, crushed
- 1 cup potato, 1/2" cubes
- 2 cups corn kernels (frozen or canned)
- 1 1/2 cups chicken broth
- 3/4 cup evaporated milk
- 3/4 cup cold water
- 1 can creamed corn
- 2 sprigs thyme
- 1 bay leaf
- Salt and pepper to taste
Directions
- Place the chopped bacon in a hot saucepan and cook until the bacon is crisp.
- Discard all but 1 tablespoon of the bacon fat.
- Add the leek and sauté for a minute, add the garlic and sauté for another minute.
- Add the potatoes, corn kernels, chicken broth, milk, water, creamed corn, thyme and bay leaf. Mix together and bring to a boil. Reduce heat to simmer and cover for 20 minutes, stirring occasionally*.
- Taste the chowder and add salt and pepper as required.
- Remove the sprigs of thyme and bay leaf before serving.
*Note: The heavier the cream used the more frequent you should stir.