For Superbowl, I made a huge pot of corn chowder and there wasn’t a drop left at half-time, which is quite the compliment. Today is a snowy day and I knew that the kids would appreciate some chowder when they got home from school, so I whipped it up again! This recipe is so hearty and so easy. My friend’s hubby loved the chowder so I called him to see if he wanted any. He was over within an hour to pick up a container I put aside for him. Want this a little more kid friendly~don’t add the onions and peppers and it’s still delicious!
Creamy Corn Chowder
1/2 lb bacon, cut up in small pieces
1 medium onion and 1 medium pepper, chopped or
an 8oz bag of onion and pepper stirfry
5 red potatoes, washed & diced
1 1/2 lb bag of frozen corn kernels
3/4 cups of flour
6 cups chicken broth
2 cups half-and half
an additional 1 cup of water or broth if it’s too thick for your liking
In a 6-qt Dutch oven, cook bacon until nice and crispy. Add onion, pepper, potatoes and corn. Stir to combine until all the bacon drippings are mixed into the veggies.
Sprinkle flour over mixture veggies and mix until flour “disappears”.
Pour in broth, heat on medium heat for 30 minutes, stirring occasionally until potatoes are tender.
Stir in half-and-half. Cook until heated through.
Once the chowder is done and sits for a bit, it will thicken even more. I added up to a cup of broth to make it the consistency I was looking for.
If you’re looking for a dutch oven like mine, I purchased the Lodge 6qt on Amazon. I use it several times a week, it’s my favorite cooking piece.