Creamy Corn Chowder
Soups
Ingredients
- 2 slices bacon, diced (1/2-inch pieces)
- 1 small yellow onion, thinly sliced
- 2 medium all-purpose potatoes, peeled and diced (1/2-inch; about 2 cups)
- 3/4 cup water
- 1 (16 oz) can cream-style corn, undrained
- 1 1/2 cups milk
- 2 tablespoons butter
- 1 1/4 teaspoons salt
- 1/2 teaspoon sugar (optional)
- 1/8 teaspoon black pepper
Directions
- Cook bacon in a medium saucepan over moderate heat until it begins to render.
- Add onion and cook, stirring frequently, until onion is golden brown and bacon is crisp.
- Add potatoes and water; bring to a boil over high heat.
- Reduce heat, cover, and simmer 10 minutes, or until potatoes are tender but not mushy.
- Add corn (with liquid).
- Stir in milk, butter, salt, sugar (if using), and pepper.
- Cover and simmer 5 minutes, or until very hot.