Sweet Summer Corn Chowder

I found the original recipe of "Summer Corn Chowder" in Parade 2005. Over time, I've made it into my own thru much SIMPLICITY.

• Ready In: 1 hr 10 mins
• Serves: 10
• Yields: 2 cups

Ingredients

• 1⁄2 lb  hickory smoked bacon, diced
• 1  yellow sweet onion, diced
• 1 1⁄2 teaspoons  minced garlic
• 1  teaspoon pepper
• 4  cups water
• 3  teaspoons chicken bouillon powder
• 2  russet potatoes, peeled, diced
• 2  lbs  sweet white corn, frozen
• 3  cups  dairy creamer
• 2 -15  ounces  canned diced tomatoes
• 1  tablespoon dried basil
• 1  tablespoon sugar
•  cornstarch
•  water

Directions

1. In a soup pot, cook diced bacon according to pkg directions. Add diced onion, garlic and pepper.
2. Add 4 cups water, chicken bouillon and diced potatoes; bring to boil. Cover and simmer 20 minutes; stir throughout.
3. Add frozen corn; cover and continue to simmer 10 minutes.
4. Add creamer, sugar and basil; allow mixture to simmer for an additional 15 minutes.
5. Remove HALF of this mixture; puree.
6. Add diced tomatoes; simmer for 10 minutes;
7. Puree to desired consistency; stir well and serve HOT.
8. Use a corn starch and water mixture to thicken as needed.