Posted in Our Favorite Recipes
I got this recipe out of Family Circle magazine and loved it. I did modify it a little, see the parts in red, to fit my families tastes.
Easy Corn Chowder
3 slices bacon, chopped
1 small onion, chopped
4 ears of corn (I used 8)
1 medium potato, peeled and cubed (I used 3, husband loves potatoes in his chowders)
3 cups chicken broth (I used 6 cups because of the amount of corn being used)
1/2 tsp black pepper
1 cup half-and-half
Chop 3 slices bacon; cook until crisp in deep saucepan. (I cooked them whole then tore the slices apart with my fingers.) Add 1 small onion, chopped, and cook 4 minutes. Cut kernels from 4 ears of corn and add along with cobs to pot. (I didn't add the cobs to the pot.) Add 1 medium-sized Yukon gold potato, peeled and cubed, 3 cups chicken broth and 1/2 tsp. Bring to a boil; reduce heat and simmer for 20 minutes until corn and potatoes are tender. Discard cobs. Puree half in blender; return to pot. Stir in 1 cup half-and-half (even though I pretty much doubled up on the rest, I did only use 1 cup of half-and-half. Husband said I should double this next time to make it even more creamy.) Simmer 5 minutes.
