Friday, May 28, 2010

Creamy Corn Chowder

I've been looking for that perfect Corn Chowder recipe that everyone wants more of and can't wait to eat it when the weather gets cold. This one comes close, but I think I'm going to keep looking.

Creamy Corn Chowder
by Our Best Bites

2 TBSP butter
1/4 cup all-purpose flour
1 cup water
2 1/2 cup milk (any kinds is fine)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb bacon (optional)
1 small-medium onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 cups frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)(I left this out)

Fry bacon until crisp. 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. Add potatoes, onions, and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. Start with about 1/4 tsp, give it a few minutes, and then add more if you need it.

Ladle into bowls and sprinkle with extra bacon and/or cheese if you want.

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