Corn Chowder

Sweet corn season is over and the weather is getting chilly. Now you have a freezer full of frozen corn. Here's a simple corn chowder recipe that is sure to please.


Corn Chowder
1/2 lb bacon, diced
4 c corn, cut off the cob
1 c onion, diced
2 cloves garlic, minced
2 c potatoes, peeled & diced
1 c carrots, peeled & diced
3 c chicken broth (I use water & bouillon. Easier and tastes better)
3 c milk (2% works fine. Whole would probably be even creamier)
3 tbsp butter

1. Fry bacon until crisp. Drain, cool, crumble. Reserve 2 tbsp drippings in pan.

2. To drippings, add onion and garlic. Cook 3 min.

3. Transfer onion/garlic to large pot, add potatoes, carrots, broth, corn. Cook 10 min over medium-high heat, or until potatoes are tender.

4. Add milk, butter, bacon, salt & pepper to taste. Heat.
(I added a smidge of flour to thicken it, but that's a faux pas if you want a 'real' chowder, or so I've heard)

5. Serve topped with a little bacon and/or some leftover corn.