This corn chowder recipe is a favorite of almost all of my Mom’s grandkids. One of my nephews came to her during his Winter break from college and begged her to make it! This recipe has never been written down before, as she makes it from memory every time she makes it. The last time she made it I stood over her and made her measure everything out… so we could get it JUST right!
- 1 (1lb) package bacon
- 4 c. potatoes, peeled & diced
- 1 stick (1/2 c) butter
- 1 onion, chopped
- 1/2 c. flour
- 4 c. nonfat half-&-half
- 2 (14-15oz) can cream-style corn
- salt & pepper, to taste
- Cook bacon until crispy. Drain grease from bacon & crumble. Set aside.
- Boil potatoes in salted water for about 10 minutes or until soft, but not mushy. Drain and set aside.
- In a large pot melt butter. Add onions and saute over medium heat until onions become transparent. Slowly stir in flour until it is combined evenly with the butter/onions, forming a roux.
- Gradually add half&half, whisking constantly until reaching a gravy-like consistency (if you would like it thinner, just add some milk to thin it out... just be sure to add a little more salt to keep the flavor)
- Heat over medium heat until it ALMOST starts to boil, stirring often, then reduce heat to low.
- Add drained potatoes, bacon (you may want to save a little bacon to add as a garnish when ready to serve), corn, salt & pepper and heat for an additional 10 minutes or so until ready to serve!