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Prep 15 mins
Cook 40 mins
My husband grew up on comfort food - and one of his fav's was always his grandma's corn chowder. Considering she won't relinquish the recipe, this is the closest I can get. The recipe makes a ton, but I freeze half for an easy weeknight meal.
- 3⁄4 lb bacon, chopped
- 2 cups onions, chopped
- 1 cup celery, chopped
- 5 cups potatoes, chopped into 1/2-inch pieces
- 2 cups chicken broth
- 2 (14 3/4 ounce) cans creamed corn
- 2 cups yellow hominy
- 2 cups frozen corn
- 1 (12 ounce) can evaporated milk
- 2 ounces diced pimentos
- 1 -3 teaspoon sugar (to taste)
- 1⁄2 teaspoon black pepper (to taste)
- 1⁄2 teaspoon salt (to taste)
- In a large Dutch oven, cook bacon over medium heat until crisp, about 10-15 minutes. Remove bacon to drain, and drain fat, leaving 3-4 tablespoons in pot. Add onion and celery, and cook until soft and translucent, about 4-7 minutes. Add potatoes, toss to coat, and cook for 1 minute. Add chicken broth, bring to boil, and cook for 10-20 minutes, or until cooked to desired tenderness.
- Add creamed corn, hominy, frozen corn, evaporated milk, and pimiento. Add seasonings to taste. Allow to come to a bubble, and heat through, but DO NOT boil. Add milk, half and half, or heavy cream to thin out soup, if desired.
- Serve with saltine or oyster crackers, if desired.