Prep 10 mins
Cook 30 mins
This is a recipe I learned about 10 years ago while working at my neighborhood store/deli. It's not fancy, make a big pot and is super yummy! It is my go to recipe for chowder as I don't east seafood. *Cook's note* I like mine in a warm bread bowl, but it also serves well with simple bread and butter or out of a large coffee mug. This recipe usually fills my pot witch I think is a 4 qt Casserole with a couple inches to spare. Sometimes I use more potatoes but the 2 most important ingredients are the bacon and evaporated milk.
- 6 -8 potatoes, peeled cut into bite size pieces
- 30 -45 ounces canned cream-style corn
- 15 -30 ounces canned whole kernel corn (do not drain)
- 1 small onion (minced or finely diced)
- 3 -4 pieces bacon, cooked crispy and then broken up into bits (or more if you want)
- 1 (12 ounce) can evaporated milk
- 2 -4 tablespoons butter, to taste
- ground black pepper, to taste
- Cook potatoes until tender, but not falling apart, Drain and return to 4qtpot.
- Add 2 cans of creamed corn and one entire can of whole kernel (including the water). Stir gently.
- Add 1/2 the evaporated milk. Stir again.
- Look at it, and decide if it needs more corn or milk, and add more to your liking. Once you are happy with the consistency (it should be thick), add the onion, bacon, butter & black pepper. Bring to boil and let simmer for 20 mins or so until the onions are no longer crunchy. It'll thicken some too when it cools.