Corn Chowder

1 Mar

I love a good bowl of soup during these  cold winter months.  Add a salad and bread and you’ve got a great meal.  This soup is delicious and so easy!  You can add bacon if you like, but I left it out this time.  Either way, it is delicious.


6 slices bacon (if you are using bacon, I left it out this time)

1 large onion, finely diced

2 cans cream style corn

2 cans whole kernel corn drained

6 red potatoes, peeled and diced (I used some multicolor unpeeled fingerling potatoes that I had on hand.  They added an interesting bit of color, but regular red potatoes work just fine)

4 cups milk

salt, pepper, parsley to taste


Cook the bacon til crisp (if you are using)  then drain and crumble.  Set aside.  Reserve about 2 Tbls. of the bacon grease and saute the onion until tender.

 While onions are cooking, peel and dice potatoes (or if using new potatoes like I did, you don’t have to peel).  I had some fingerling potatoes left from another recipe that I needed to use, so I substitued these for regular potatoes.  They were really good and added some color. (I love the purple ones!)

Cover diced potatoes with water, add about 1/2 Tablespoon of salt and cook just until tender.

While potatoes are cooking, add the corn to the sauteed onions in the soup pot.

Add the milk, salt, pepper, and parsley.

When the potatoes are tender, drain then add to the soup.

Stir until combined and bring up to serving temperature.  If you are using bacon, stir in the crumbled bacon right before serving.


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