Chef’s Corn Chowder Recipe

1 lb. bacon (cooked, drained and crumbled)
1 onion (diced)
5 lbs. Yukon gold potatoes (cubed)
4 cans whole kernel corn
2 cans creamed corn
2 cups whole milk
2 cups half and half
1/2 stick butter

Cook bacon in the pan you will make your soup in.
Remove bacon from pan and crumble.
Sauté diced onion in the remaining bacon fat until tender, being careful not to burn it.
Add crumbled bacon back into the pan.
Add cubed potatoes to the pan.
Add enough water to cover the potatoes and bring to a boil. Cook until tender.
After potatoes are tender, add creamed corn and whole corn.
Simmer for 5 minutes.
Add milk and half & half.
Add butter.
Salt and pepper to taste.
Simmer for 15 minutes more and serve.

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