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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A delicious corn chowder (with bacon) that tastes great anytime of year. Since this is one of my favorite's, I usually prepare a double batch. Ingredients:
6 slices bacon, cooked, crumbled and set aside |
2 cups water |
2 cups diced potatoes |
1/2 cup thinly sliced carrot |
1/2 cup thinly sliced celery |
1/4 cup finely chopped onion |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon dried thyme |
1 (14 3/4 ounce) can creamed corn |
7 1/2 ounces creamed corn (1/2 of one 14.75 oz. can) |
1/4 cup butter |
1/4 cup cornstarch |
2 cups milk |
1 1/2-2 cups shredded sharp cheddar cheese |
Directions:
1. In a large soup pot, (12 cup capacity) add the water, potatoes, carrots, celery, onion, salt, pepper and thyme.
2. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes (until vegetables are some what tender) do not drain.
3. Add the 1-1/2 cans of creamed corn, and bacon.
4. Keep covered, and cook over very low heat.
5. Intructions to cooking the White Sauce -.
6. In a medium- size saucepan, (over low heat) add the butter until melted.
7. In a glass measuring cup, combine the milk and cornstarch; mix well.
8. Raise the heat just abit, and add the milk-cornstarch mixture.
9. Keep stirring until it becomes somewhat thick.
10. Add the shredded cheese; stir until completely melted.
11. Add this to the corn chowder, stir and heat through thoroughly, but do not boil.
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