When the days start to get chilly my mind starts to wander to warm and comforting soups and stews. I am a huge soup lover and tend to make a lot during the colder months and then I miss it when it starts to warm up. This past Friday night I actually turned my heat on for the first time. It was so blustery and cold yesterday and last night so it was nice to be all warm and cozy inside.
I had thought of this soup for weeks but for one reason or another I wasn't able to make it. My husband wanted bacon and eggs for dinner but I just wasn't feeling it on that night. My husband is not a fan of trying something new so I always get resistance when I mention a new recipe. Since we were already using bacon I knew this was my chance. So I took a few of his pieces of bacon and went to work. I just threw this together and I was very pleased at how it turned out. The next day was even better. The smokiness of the bacon paired with the sweetness of the corn were great together. The little punch of heat from the cayenne pepper was a nice little kick too. I topped mine with shredded cheddar and some crumbled bacon.
My husband did not try it. I told you, he is difficult. That is okay though, next time he will have no idea. Unless he wants to have cereal for dinner, he will have to eat it. Sometimes it takes a few tries but eventually he caves in and loves it.
Bacon just makes everything thing taste better.
Bacon & Corn Chowder
6 slices of bacon
1/2 onion, diced
4 cups of Chicken Broth
1-15.25 oz can of whole kernel corn
1-14.75 oz can of creamed corn
1 pound of potatoes, quartered (I used small golden potatoes)
1 cup of milk
2 tablespoons of flour
1 tablespoon of butter
1 tablespoon of vegetable oil
salt and pepper to taste
1/4 teaspoon cayenne pepper
Optional toppings: shredded cheddar cheese, crumbled bacon.
Chop the bacon into smaller pieces and place in a large sauce pan, such as stock pot or dutch oven, with the vegetable oil. Add the diced onion and cook the bacon and onion until bacon is cooked but not too crispy. Once done, add the butter until melted, then stir in the flour. Stir until combined, next add the chicken broth and the remaining ingredients. Cook on medium heat for 30 minutes, stirring occasionally.
Shared over at
Weekend Potluck @ The Country Cook
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