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Prep 20 mins
Cook 40 mins
From Woman's World Magazine 10/26/04. Creamy, delicious and quick!
Make and share this Sweet Corn and Potato Chowder recipe from Food.com.
- In large pot over medium-high heat cook bacon until crisp, 6-8 minutes; drain on paper towels. Crumble and reserve.
- To drippings in pot, add potatoes, cook, stirring occasionally, until lightly browned, about 12 minutes. Add shallots and flour; cook, stirring, until flour is absorbed, 1 minute. Add milk, corn, salt and cayenne.
- Increase heat to high; bring to boil. Reduce heat to medium; simmer until potatoes are tender, about 20 minutes. Stir in reserved bacon.
A blend of my normal potato soup and corn chowder this was an intriguing recipe to try. We thought it was very good as is but next time I make it I think I will sub one of the cans of corn with a can of creamed corn as I thought there were too many corn kernels in it and I will serve it with shredded cheddar cheese. Thank you for introducing me to a blend of two of my favorite soups.