I’ve tried a lot of corn chowder recipes I’ve found online, but none have been quite right… So I made up my own. Let me know if you love it as much as I do!
- 12 oz. package bacon (I think I bought the center-cut 12 oz package)
- 8 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 4 cups water
- 2 – 14.75 oz. cans cream-style corn
- 1 – 15 oz. can whole kernel corn, drained
- 3 teaspoons salt
- ground black pepper to taste
- 2 cups half-and-half (or more if you want it creamier)
- Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving drippings in the pot.
- Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
- Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.