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!

Ingredients:

• 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

Directions:

1. 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.
2. Add butter, onion, carrots and garlic to remaining bacon and cook about 3 minutes.
3. Add potatoes, onion soup, corn, creamed corn, spices, and chicken broth. Cook on medium heat for 15-20 minutes, or until potatoes are tender.
4. In a bowl, whisk corn starch into evaporated milk until dissolved and pour into soup. Add cheese and let cook additional 5 minutes.
5. Serve corn chowder topped with reserved bacon, additional cheese, and a dollop of sour cream, if desired.
6. Enjoy!