Corn Chowder

QuietPoet2004's Note:

This is the first corn chowder that I had ever made, or tasted... my husband grew up in New England and said this was the best corn chowder he had ever eaten. **We used the bacon to make BLT's to go with the chowder, however I have seen recipes on here that show you can put it in the chowder itself**

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 lb bacon
• 4 cups chicken broth
• 4 cups diced potatoes
• 1 diced onion
• 2 (8 ¼ ounce) cans creamed corn
• 1 (15 ounce) bag frozen corn
• 2 cups heavy cream
• 1 teaspoon cumin
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ¼ teaspoon salt (to taste)
• ¼ teaspoon pepper (to taste)

Directions:

1. Fry bacon, and save the remaining grease.
2. Add bacon grease to a large pot/soup pot.
3. Cook the onion through in the bacon grease.
4. Add the chicken broth, potatoes, cumin, basil, thyme, parsley, salt and pepper. Cook approximately 10 minutes, until the potatoes are soft.
5. Add the cream corn and frozen corn, and cook until soup is hot again.
6. Add cream and cook until hot.

Reviews

[Sydney Mike]

Although I usually try to make a recipe as given, I did make a couple of changes! After cutting the recipe back by half for just the 2 of us, I also used just 3 slices of bacon & after frying it, I poured off the fat & used ONLY what still clung to the bottom & sides of the frying pan (too much fat for us, otherwise)! And although the recipe didn't say to peel or not peel the potatoes, I didn't, but diced them small! Finally, when the chowder was about done, I did crumble up half of the bacon & added it to the finished product, & must say that we had a great tasting chowder! [Made & reviewed in this Spring's Pick A Chef event]