I got this corn chowder soup recipe from my husband’s grandmother. She used to make it for him when he was a child, and when we got married, she passed the recipe on to me.
Grandma’s Corn Chowder
I got this corn chowder soup recipe from my husband's grandmother. She used to make it for him when he was a child, and when we got married, she passed the recipe on to me.
Ingredients
- ½ cup diced bacon
- 4 medium potatoes peeled and chopped
- 1 medium onion chopped
- 3 cups cream-style corn
- 2 cups water
- 2 teaspoons salt or to taste
- ground black pepper to taste
- 2 cups half-and-half
Instructions
- Gather all ingredients.
- Cook bacon in a large pot over medium-high heat until crisp, 5 to 7 minutes. Drain, leaving bacon and 2 tablespoons grease in the pot.
- Add potatoes and onion to the pot; cook, stirring occasionally, for 5 minutes. Add corn, water, salt, and pepper; bring to a boil. Reduce the heat to low, cover the pot and simmer, stirring frequently, until potatoes are tender, about 20 minutes.
- Warm half-and-half in a small saucepan until it bubbles; remove from the heat just before it boils. Mix into chowder.
- Serve immediately.
