Corn Chowder with Bacon
Recipe type: Soup
Cuisine: American
  • 1 cup of scrubbed potatoes, diced into small cubes (1/2 inch is perfect in my opinion)
  • 1 cup of carrots diced into small cubes (try to keep the potatoes and carrots the same size so they cook evenly)
  • ½ a pound of bacon cooked or if you are like me, use the entire pound! (reserve the bacon drippings)
  • 1 cup chopped onion (nice big 1 inch chunks)
  • ¼ cup flour
  • 1 teaspoon salt (plus more to taste)
  • pepper to taste
  • 3-4 cups whole milk (yes, use whole, you know how I feel about skimping with skim or 2%...)
  • 1 cup cream
  • 2 cups cooked corn, freshly cut from the cob
  1. Fry bacon until crips and set aside, reserve the drippings.
  2. Add the potatoes and carrots to a small sauce pam with 1 cup water. Cover and simmer until desired tenderness, I like to leave them a little under done so that they don't fall apart in the soup.
  3. Add ¼ cup of the bacon drippings (or as much as you have with a little oil) to a large pot. Add the onion and sauté for 5 minutes over med-high heat. They should just start to turn clear but not completely.
  4. Measure out 3 cups of milk as set next to the pot so that it is ready for the next step. Add the flour to the onion and bacon and stir constantly for about 20 seconds. It needs to mix with the grease from the bacon but don't allow it to stick or burn. After it is combined, slowly add the milk about a half cup at a time, continuously stirring so it doesn't stick to the pan.
  5. Tip: I like to use a utensil that has a wide flat bottom for stirring so that I can scrape the bottom of the pan better. A spatula will probably work better than a spoon for this job.
  6. Keep stirring and add all the milk, then the cream.
  7. Add the cooked potatoes and carrots to the pot along with the leftover water from the veggies.
  8. Add the corn and crumble the bacon into the soup reserving a little for garnish, heat throughly.
Recipe by Leaving The Rut at