Corn Chowder with Potato and Bacon

Does it feel like a soup night?
This is a very easy, fast and delicious recipe for a comforting home made soup.

You will need:
3 slices of cooked bacon
butter
1/2 c chopped yellow onion
1 1/2 c chicken or vegetable stock
1 c peeled & cubed potato
1 1/2 c milk
1 Tbsp flour
salt & pepper
3 cups kernel corn (frozen works nicely)

What you do:
Cook the bacon very crisp, drain, crumble and set aside. Heat a small pat of butter and cook finely chopped onion until softened but not browned. Add stock and potato. Bring to a boil and reduce heat. Cover and simmer for about 10 minutes, stirring occasionally. Meanwhile, whisk flour and salt & pepper into milk and set aside. Stir in the corn and bacon. Then add the milk mixture. Cook and stir until bubbly and slightly thickened. Serve with crackers or buns and a sharp white cheddar.

Soups are wonderful meal items that can be easily altered to suit your taste and preferences ... and I've altered the original version a good deal! For this recipe, I prefer using frozen kernel corn but it is also great to boil up and strip cobs of corn that would otherwise go to waste. Or tinned corn works as well. Vegetarians can omit the bacon and use vegetable stock. You may also increase/decrease quantities of corn and potato to what you have on hand and substitute leek or other onion varieties. All types of potatoes work in this recipe. Makes a nice solid meal with crackers or buns and a sharp white cheddar. Enjoy!

Bibliography: Better Homes & Gardens New Cookbook, 12th ed, Meredith Corporation, 2004

Meadow Sweet Grove © V. Buchanan 2021