Creamy Corn Chowder

We all really enjoyed this corn chowder.  It had a good, simple flavor that was enhanced by the bacon, and the cheese on top.  I love corn chowder!  In this recipe, you make the roux first, and then boil the potatoes in the thickened milk mixture, which was interesting, but it worked out well.  Just don't let it come to too high of a simmer, and stir frequently, so the flour doesn't stick to the bottom of the pan.  My fam ate all of this for dinner tonight- 2 adults and 3 children.  So maybe it's about 4 adults servings?

Creamy Corn Chowder

from Our Best Bites

2 Tbsp. butter

1/4 cup all-purpose flour

1 cup water
2 1/2 cup milk (skim or 1% work just fine)
2 tsp. chicken base (like Better than Bouillon)
1/2 lb. bacon (optional)
1 small onion, minced
2 large red potatoes, diced into small cubes (or 4-6 small ones)
2-3 cloves garlic, minced
1 1/2 cups frozen corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco)
shredded cheddar, optional, for garnish
chopped fresh chives, optional, for garnish

1.  Fry bacon until crisp (I cook it in the microwave). In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer.

2.  Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender (I covered my soup pot with a lid). Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then pepper and salt to taste.  Some bacon is very salty, so you may not need any.  I added just a pinch after tasting.

3.  Serve with shredded cheddar cheese as a garnish, and fresh chives, if desired.

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