Quick Corn Chowder
AmericanChickenEasy15 minBy Northstar
Ingredients
Servings
4
- 1 strip of bacon, diced
- 1 medium onion, diced
- 1 – 14 1/2 ounce can of chicken broth
- 2 cups of water
- 2 large potatoes, peeled and diced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 – 15 ounce can of whole kernel corn, drained
- 1 cup of milk, divided
- 1/4 cup of all-purpose flour
Instructions
- 1
In a 3-quart saucepan, cook the bacon until crisp and remove onto a paper towel to drain.
- 2
Cook the diced onion in the bacon drippings until tender and add the chicken broth, water and potatoes and bring to a boil.
- 3
Reduce the heat, cover and simmer for 15 minutes or until the potatoes are tender.
- 4
Add the salt and the black pepper and mix well.
- 5
Next, add the corn and 3/4 cup milk.
- 6
Mix the flour and the remaining 1/4 cup of milk until smooth and add to the soup.
- 7
Bring the soup to a boil and cook, stirring constantly for about 2 minutes.
- 8
Garnish with bacon and parsley if desired.
Tags
americancarolinas-country-cooking