Corn Chowder, the Ultimate Version
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
12 cups
- Serves:
- 8-12
ingredients
- 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)
directions
- 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.
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RECIPE SUBMITTED BY
<p>I'm a working wife and mother. I just recently found out I have celiac disease, so always looking for new recipes, and ways to adapt old ones. I love to cook, and get real finicky about always making the same thing, but luckily, my family is always willing to try!</p>