Corn Chowder

Corn Chowder has always been one of my favorite soups and I have never tried making it before. That is, until last week! I made it for the first time and it was absolutely delicious. In fact, I think this has to be one of my favorite ones so far! I plan on making this again this week because I didn't make enough the first time. It didn't last more than 1 1/2 days in my household. That has to tell you something right there. :)

Corn Chowder

2 Tbsp. butter
1/4 cup all-purpose flour
1 cup water
2 1/2 cups milk
2 regular-sized bouillon cubes or 2 tsp. chicken base
1/2 lb. bacon
1 onion, minced
2 red potatoes, diced into small cubes
2 cloves of garlic
1 can corn, drained
Salt & pepper to taste (you'll need a considerable amount of salt--probably at least 1/4 tsp. salt)
A few dashes of hot sauce (like Tabasco or Cholula)


Fry bacon until crisp (I like to microwave mine because it's less messy & faster). In the meantime, melt butter over low heat. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt and pepper to taste.

Ladle in bowls and sprinkle with extra bacon and cheese.

Enjoy!