Prep 15 mins
Cook 27 mins
Corn and Potato Chowder
Make and share this Corn and Potato Chowder recipe from Food.com.
- Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes.
- Add onion and cook until tender, stirring occasionally, for about 8 minutes.
- Add potato and bell pepper and saute 1 minute.
- Add 2 cups of milk and bring to a boil.
- Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
- Add creamed corn, fresh or frozen corn kernels, and 1 tablespoon thyme (or 1 teaspoon dried thyme) to soup.
- Simmer until heated through.
- Season to taste with salt and pepper If soup is too thick, thin with additional milk.
Yummy and extremely easy to make. I loved the sweetness that the creamed corn added. This soup is a good one for both kids and adults. It's not terribly fattening, either; although you could always change that by adding cheese! ;) Thanx for sharing!
A definite winner!!! Will definitely make again. My family loved it! I was wondering how a small can of ortega chilies would taste if added! Hmmmmmmm Thank you Libby for sharing!
This recipe is a keeper! I used unpeeled red potatoes and a red onion as well as the pepper it calls for, so the color is really pretty. I used whole milk, and added some ham in with the bacon. I doubled the frozen corn, and used Ms. Dash type seasoning that I had in my pantry rather than buying thyme.