Creamy Corn Chowder

If you're not like me and you don't eat soup year 'round...then you need to put this chowder on your list of things to make when the weather starts to cool down. This is SO good....so, SO good! It takes just a little bit of time to chop a few things and throw them in the pot but the result is worth it. Make yourself a big ole pan of cornbread or biscuits to serve with this yummy stuff. You won't be sorry!

Corn Chowder




1 12-ounce bag frozen corn
1 14-ounce can creamed corn
1 32-ounce container chicken broth
4 cups diced potatoes ~ (may use southern style hash browns)
8 slices bacon ~ diced
1 onion ~ diced
2 cups chopped, cooked ham
4 tablespoons butter
2 cups 1/2 & 1/2

In a large pot, cook the bacon until it starts to render fat. Add the diced onion and cook until onion is soft.

Add the chicken stock, diced potatoes, creamed corn and frozen corn. Salt and pepper to taste.

Bring to a boil then turn to medium-high and cook until potatoes are soft.

With a potato masher or the back of large spoon, mash mixture to desired texture.

Add the ham, butter and 1/2 & 1/2.

Bring to a boil then reduce heat to medium. Allow to cook for 30 minutes.

 

The line-up!

 

Cook the bacon until the fat renders 

then throw the chopped onion into 

the pot and cook until the bacon is 

done and the onion is soft.

 

Add the chicken stock, potatoes and all the corn.

 

Cook until potatoes are done 

then mash to desired consistency.

 

Then add the butter and the 1/2 & 1/2.

 

Simmer for a little bit then...

 

...serve with shredded cheese and 

chopped green onions. Yumm-o!