I’m not much of a soup eater. In a restaurant I hardly ever order it, and don’t eat it much at home either. Unless it’s tomato soup, and there’s grilled cheese to go with it. And then the soup is really just a side for the sammiches. I just don’t feel like soup fills me up, and it never seems to tide me over until the next meal. But there are a select few out there that serve as the exception to my no-soup-rule.
One of these, I present to you today…Corn Chowder. Some people call it Potato Soup, but I like the name chowder better. My dad used to make this for us when I was little. It was one of the few things he commandeered the kitchen for, and he taught me his recipe. This has become a favorite with my husband and kids (I make a separate portion with no bacon for my daughter), and everyone’s pretty excited when this recipe hits the stove top. Guaranteed gone in 24 hours.
I mean, really. Bacon, potatoes, corn, bacon, milk, and a bit of garlic. And bacon. Does it get any better?
- 1 lb. bacon, cut into ½ inch pieces
- 2-16 oz. cans corn, drained
- 2-16 oz. can creamed corn
- 6 medium potatoes, diced
- 1 tsp. salt
- 4-6 cups milk
- 2 cloves garlic, crushed
- In a large dutch oven, brown bacon until crispy.
- Without draining the bacon grease, add all other ingredients, mixing well to combine.
- Bring the pot to a low boil.
- Reduce the heat and simmer until the potatoes are soft, about 15-20 minutes.