Prep 15 mins
Cook 30 mins
Creamy and buttery, sweet and salty. I think my corn chowder might be the best I've ever had. ;)
- 1⁄2 cup bacon, save 2 tbsp bacon drippings. (can be substituted for thickly cut deli ham heated in a pan with 2 tbsp Crisco.)
- 2 -3 medium potatoes, peeled, chopped
- 1⁄2 small yellow onion, chopped (Most of the time, 1/4 of the small onion works for me!)
- 2 cups chicken stock
- 3 cups cream-style corn
- 2 teaspoons salt
- 1 cup half-and-half
- 1 cup milk (I use the milk to add a bit more looseness to the chowder. It makes it a dreamy kind of creamy)
- salt and black pepper
- Place the bacon or ham in a large pot over medium heat, cook until bacon is crisp or ham is heated through and Crisco has melted. Drain and crumble, bacon, reserving about 2 tablespoons drippings in the pot.
- Add potatoes and onion to the pot with the crumbled bacon or ham and drippings. Cook together stirring vegetables constantly for about 5 minutes. Add a pinch of salt and pepper to flavor the potatoes. Pour in the stock, stir in the corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover. Simmer 10-20 minutes, stirring fairly frequently, until potatoes are tender.
- Turn off heat to the stock and let cool a few minutes. In a small saucepan mix and heat the half-and-half/milk mixture, stirring constantly until it bubbles slightly. Remove from heat BEFORE it boils, slowly pour the heated milk mixture into the very warm stock, be careful not to splash the hot liquid!
- Use a ladle to dish into bowls, season with salt and pepper to your personal taste, and enjoy!