Creamy Corn Chowder Recipe made with beef stock, potatoes, corn, smoked bacon, and onions is perfect for cooler months.
There is an additional recipe below for an easy chowder made chicken stock.
Many of us old timers have made chowders for decades calling them something else.
When I was growing up, everything that resembled soup, except commercial canned soups, was called a stew because they were stewed in a pot.
Whatever you call this, soup or chowder... it's comfort food on a chilly day!
Pour beef broth and water in medium size saucepan.
Add potatoes and salt.
Bring to a boil on medium heat.
Turn heat to low and simmer 10 minutes.
While potatoes are cooking add bacon and onions to a skillet and cook bacon until it is crisp and onions are getting soft.
Takes about 5-8 minutes.
Add bacon, onions and pan drippings to potatoes.
Add corn and parsley or celery leaves.
Stir in milk.
Bring back to a simmer and cook until potatoes are tender and chowder has thickened.
Takes about 10 more minutes.
A few crackers may be placed in individual soup bowls and th chowder ladled over them before serving.
Or serve crackers in a side dish.
*May substitute canned corn with fresh or thawed frozen sweet corn added to the pot when adding the potatoes, because they will need to cook longer.
TIP: It is not traditional, but I like to add a dollop of sour cream to each serving.
It seems to make it more creamy and take some of the sweet taste out if your corn if super sweet.
Mix all ingredients together in a medium size saucepan.
Cover and simmer on medium heat about 20 minutes or until the potatoes are tender.
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