Corn Chowder#2

This corn chowder uses a smart trick: two cans of corn niblets mixed with two cans of creamed corn, then milk measured right in the empty creamed corn cans. The creamed corn does the thickening, so there’s no roux or flour needed. Just pour, stir, and simmer.

Four large diced potatoes cook right in the milky corn base, breaking down slightly as they go and adding even more body. Half a pound of bacon gets fried separately (not too crisp), drained, and added to the pot so the smokiness spreads through every spoonful without making the chowder greasy.

Keep the heat low. Milk-based soups curdle at high temperatures, and this one needs a gentle simmer until the potatoes are tender all the way through.

Kitchen Tips

• Fry the bacon just until it’s pliable, not crispy; it continues cooking in the soup
• Drain the bacon on paper towels before adding to keep the grease out of the chowder
• Stir occasionally to prevent the creamed corn from sticking to the bottom
• The chowder thickens as it sits; thin with a splash of milk when reheating leftovers

Variations

• Add diced celery and a bay leaf with the onions for more depth
• Stir in a cup of shredded cheddar cheese at the end for a cheesy corn chowder
• Top with chopped chives and crumbled bacon at the table