classic corn chowder
With the weather cooling down, you’re probably looking for some comfort food ( I know I am). In our house, soups and chowders are something we eat multiple times a week in the colder months and this corn chowder is made more often than anything. It’s hearty, flavorful, and everyone in the family enjoys it!
- 1 lb bacon, chopped
- 2 tablespoons butter
- 1 large onion, chopped
- 2 teaspoons minced garlic
- 4 cups chicken broth
- 1 tablespoon corn starch
- 4 large potatoes, peeled and cut into bite size cubes
- 2 cups shredded cheddar cheese
- 2 cans sweet corn
- 1 can creamed corn
- one 12oz can evaporated milk
- 2 carrots, peeled and cut into bite size pieces
- 1 packet onion soup mix
- 1/2 teaspoon oregano
- 1/2 teaspoon parsley
- salt and pepper to taste
- In a large pot, cook bacon on medium heat until crispy, about 8-10 minutes. Remove half the bacon grease then set half of the bacon aside to use as garnish.
- Add butter, onion, carrots and garlic to remaining bacon and cook about 3 minutes.
- Add potatoes, onion soup, corn, creamed corn, spices, and chicken broth. Cook on medium heat for 15-20 minutes, or until potatoes are tender.
- In a bowl, whisk corn starch into evaporated milk until dissolved and pour into soup. Add cheese and let cook additional 5 minutes.
- Serve corn chowder topped with reserved bacon, additional cheese, and a dollop of sour cream, if desired.