Creamy Corn Chowder

  • Creamy Corn Chowder

A family favorite! It is so creamy you'd never know it is made with skim milk!

Creamy Corn Chowder

Also seen on Double the Deliciousness


12    ounces    bacon
4    tablespoons    butter
1/2    cup    flour
2    cups    water
5    cups    milk
4    red potatoes
1    onion
4    clove(s)    garlic
16    ounces    yellow corn
   to taste    tabasco sauce
   to taste    salt
   to taste    black pepper


Cook the bacon until crisp and then transfer to a paper towel lined plate to cool.

Melt butter in a large stock pot or sauce pan. Add the flour and stir until it starts forming little balls of dough. Slowly add the water while whisking. Whisk until there are no clumps. Add the milk and bring to a boil over medium heat, stirring frequently.Turn heat down to low and then add the potatoes, onions and garlic. Let simmer for 20 minutes or until the potatoes are tender, stirring frequently. Crumble the bacon and then add it to the soup along with the frozen corn. Stir all together and heat through. Add a few drops of Tabasco and salt and pepper to taste.
Serve with extra bacon & cheddar cheese on top if desired.


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