Get ready to embark on a culinary adventure with our tantalizing Corn, Potato, and Bacon Chowder recipe. This hearty and flavorful chowder is the ultimate comfort food, blending the natural sweetness of corn with the rich and smoky notes of bacon. With the addition of tender potatoes, this creamy soup becomes a delightful symphony of flavors and textures. It is guaranteed to satisfy even the most discerning palates. Join us as we dive into the recipe and discover a bowl of pure comfort and indulgence.
4 strips Bacon, finely chopped
2 Tbsp Flour, all purpose
3 cups Corn, frozen or canned
2 cups Creamed Corn
4 cups Potatoes, small dice
1 cup Yellow Onions, small dice
8 cups Skim Milk
01Place the finely chopped bacon in a small heavy skillet or non-stick pan over low heat. Cook the bacon until it is very crisp and all of the fat has rendered out. Remove the cooked bacon with a slotted spoon and set it aside. Sprinkle the flour into the pan and using a wooden spoon stir the flour into the rendered bacon fat until the flour has absorbed all of it. Remove the pan from the heat, transfer the flour to a bowl and set it aside.
02Combine the corn, creamed corn, diced potatoes, onions, and 7 cups of the skim milk in a large heavy bottom pot. Stir well. Cook over medium-low heat, uncovered, until the potatoes are tender.
03Heat the remaining 1 cup of skim milk in the microwave or on the stove until it is slightly warm but not hot. Beat together the warm skim milk and the reserved flour/bacon fat mixture until it is smooth. Bring the corn & potato mixture to a boil and carefully add the milk/flour mixture while you stir the chowder. The Chowder will begin to thicken. Stir in the reserved crumbled cooked bacon.
04Taste for seasoning, adding salt and pepper as needed.