:: Creamy Corn Chowder ::
Have you ever had the corn chowder from Mimi’s Cafe? That soup was my inspiration behind this quick, easy, and flavorful autumn meal! {I actually haven’t been there in years… but I have fond memories of that warm, comforting dish!} This recipe is extremely easy using only a few ingredients. It can be made vegetarian, effortlessly, by omitting the bacon. It can also be made healthier by using milk in place of half & half, or heavy cream…. it’s your choice! I decided not to skimp on the creaminess… so I went with the heavy cream. {It was just one of those days!} The corn chowder turned out rich, creamy, and delicious friends! Paired with warm, crusty french bread… you have the perfect fall meal! I hope you enjoy!
Creamy Corn Chowder
This rich & creamy soup is the perfect warm meal for a cold autumn day! It's quick and easy to prepare! An instant fall favorite!
Servings: 4
Ingredients
- 6 slices of bacon cut into small pieces {I used Turkey Bacon}
- 1 small white onion chopped
- 1/8 cup water
- 2 large russet potatoes diced
- 2 cans of creamed-style corn
- 2 cups of milk half & half, or heavy cream {depending on your preference - I used heavy cream}
- salt & pepper to taste
Instructions
- In a large stockpot, cook bacon and onions until slightly brown. Add water, potatoes, salt & pepper. Cook until potatoes are done {starting to turn a golden brown}; add corn and milk {of choice}. Cook over medium heat until warm, approximately 15-20 minutes, but do not boil. Remove from heat and serve warm.
Notes
*You can drain the bacon fat, if necessary, and return to the pot before adding the rest of the ingredients.
*Store any leftovers in an airtight tupperware container in the refrigerator for up to one week. Enjoy!
*Store any leftovers in an airtight tupperware container in the refrigerator for up to one week. Enjoy!
