Corn chowder might be one of my guilty pleasures. There’s very little in it that’s healthy, but its absolutely delicious. This is mostly my grandmother’s recipe, I’ve added a little to it to make it my own, but it definitely reminded me of growing up and visiting my grandmother.
For me, I took my immersion blender to the soup a few times just to make it a little creamier, and to break up some of the bigger veggie chunks. You don’t have to do this, but it definitely made my soup smoother.
- 2 slices of bacon, julienned
- 1 medium onion, diced
- 1 medium green pepper, diced
- 2 cups milk
- 1 (14.5 ounce) can chicken broth
- 1 medium potatoes, peeled and diced
- 2 (15 ounce) cans whole kernel corn, drained
- 1 cup heavy cream, divided
- ¼ cup flour
- Salt and Pepper to taste
- In a large pot, cook bacon until crisp. Remove to paper towel to drain.
- Saute onion and green peppers in drippings until tender.
- Add broth, milk, and potatoes and bring to a boil.
- Reduce heat and cover and simmer for 15 minutes or until potatoes are tender.
- Add salt and pepper, corn and ¾ cup of heavy cream.
- Combine flour and remaining milk until smooth and add to soup.
- Bring to a boil, cook and stir for 2 minutes.
- Top with bacon.