This past week the kids have all been sick, and we’ve had the first days of wintery rain in Seattle. The other night I was sitting on the couch, wishing I could have a good corn chowder delivered. Instead of being set up for disappointment, I decided to make my own batch of simple corn chowder. For me, chowder is the ultimate comfort food.
This simple corn chowder will warm you on cold winter days, is easy to double batch and freeze and will please everyone’s tastebuds. To save time and my eyes, I buy frozen pre-chopped onions. Pre-chopped onions are a lifesaver in soup recipes.
Simple Corn Chowder
Ingredients for simple corn chowder
6 slices bacon, cut into small strips
1 cup of chopped onion
1 1/2 lbs. russet potatoes, cut into small cubes
4 c. chicken stock
2 tbsp. flour
1/2 c. milk
3 c. frozen corn
1/2 c. heavy whipping cream
1 c. white Cheddar cheese, shredded
Freshly ground black pepper
chopped green onion for garnish
Directions for simple corn chowder
Cook bacon until crisp in your favorite large pot over medium heat.
Remove bacon with a slotted spoon onto a paper-towel lined plate.
Do not drain your bacon fat.
Cook the onions in the fat until translucent, about 4 minutes.
Add diced potatoes and chicken stock and bring to a rolling boil.
Reduce heat, cover, and simmer for about 10 minutes, or until the potatoes are tender.
Whisk flour into milk and stir into pot.
Add corn, cream, cheese and bacon and bring soup back to a boil, cooking until cheese nice and melty, 2 to 3 minutes more.
Add salt and pepper to taste, garnish with green onions and enjoy!