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Bacon Corn Chowder

4 star rating
 

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Submitted by: rpccchef

 

Cooked potatoes, kernels of corn and onion are combined with diced bacon, chicken broth, and whipping cream to make this slightly thickened chowder.
 

Ingredients

  • 4 ears of Corn on the cob
  • 3 large potatoes (diced)(4 to 5 cups)
  • 1/2 lb. Bacon (diced)
  • 2 tbsp. Butter or Margarine
  • 3 Tbsp Flour
  • 1 small onion (diced)
  • 2 to 3 cans (14 oz.) Chicken Broth
  • 1 pt. Heavy whipping Cream
  • Salt and Pepper (to taste)

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Method

Cook corn in boiling water about 5 minutes; cool and cut corn off cob; set aside. Cook diced potatoes in water or by steaming them. DO NOT OVERCOOK POTATOES. Simmer about 15 minutes; drain and set aside. Cook diced bacon over medium heat; drain off excess fat. When bacon is almost done add butter or margarine and diced onion. Cook till transparent. Add flour to onion; mix well. Add Broth, mixing with wire whip. Cook and stir soup till it thickens. Add potatoes and corn to soup. Finish with heavy cream. Heat through. Season with salt and pepper.

 

Notes: Do not over cook potatoes. At end, season to taste with salt and pepper.

 

Number of Servings: 6-8

 

Submitted by: rpccchef ()

 

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