Corn Chowder

"This is a soup that my hubby loves making and eating!!"
 
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Ready In:
35mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings.
  • Crumble bacon and set aside.
  • Saute onion in reserved drippings until tender; add potatoes and water.
  • Cover and simmer 15 to 20 minutes or until potatoes are tender.
  • Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through.
  • Sprinkle with crumbled bacon to serve.

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Reviews

  1. This is real corn chowder,basic and yet good.
     
  2. I used cream-style sweet corn which made the soup too sweet for my taste. But despite the sweetness, I felt the soup was missing something.
     
  3. This was real "corny" and good!! I left out the bacon as none was on hand in the house but I did add a bit of liquid smoke instead. I like the flavour it produced. Good soup!!
     
  4. This was fantastic!! I left out the bacon and onion though. It was great, really filling.
     
  5. Excellent comfort food. The only change I made was using left over roasted corn. I'll make sure I make it again!
     
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Tweaks

  1. This is the same recipe that I've used for a while. Instead of using bacon, I bake Oscar Meyer Salami in a single layer in the oven at 325 for about 15 minutes, or until crunchy, then I blot with paper towels. Then you can cut or break them into pieces. And I just saute the onion in a bit of oil or butter. But this is a wonderful comfort-food recipe! I happen to love the sweet taste. It's really amazingly easy to throw together.
     
  2. This was real "corny" and good!! I left out the bacon as none was on hand in the house but I did add a bit of liquid smoke instead. I like the flavour it produced. Good soup!!
     

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