Prep 20 mins
Cook 1 hr
My husband and I took a trip to Tennessee where we had some of the best food. One of the soups we had was Corn Chowder, it was soooo good that I had to come home and try to make my own. Here is my version -- hope you like it.
- 1⁄2 lb bacon
- 2 cups frozen corn
- 2 stalks celery, chopped
- 5 cups chicken broth
- 1 medium onion, diced
- 2 cups milk
- 2 tablespoons margarine
- 7 potatoes, peeled & cubed
- 3 teaspoons chicken base
- 1⁄2 cup shredded carrot
- 1 red pepper, chopped
- 2 tablespoons pimientos, chopped (optional)
- 1 (14 3/4 ounce) can creamed corn
- shredded cheddar cheese (optional)
- 2 tablespoons flour
- Fry bacon in pan, crumble and set aside.
- Add onions and celery to bacon grease, sauté until lightly browned.
- Transfer onion/celery mixture to a large soup pan.
- Add cream corn, frozen corn, red pepper, butter, broth, chicken base, carrots, potatoes and pimentos.
- Cook for 30 45 minutes or until potatoes are tender.
- Mix together flour and a little water to form a paste.
- Add flour paste to soup add milk.
- You may want to add more flour paste, depending on how thick you like your chowder.
- Simmer for 30 minutes or until you are ready to eat.
- Add salt and pepper to taste.
- Prior to serving I like to add shredded cheese and sprinkle bacon on top.
Really good. The grocery stores in our area are on strike, so I had to ad lib some of the ingredients. Canned potatoes instead of fresh, and no creamed corn for example. Also, I used white wine instead of water to make the slurry with the flour. But it was great, nevertheless. Even better for lunch the next day. Thanks Kim.