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Homemade Corn Chowder

Winter brings out the chowders in our house, as well as the soups, and stews. All the warm foods including this homemade corn chowder. This chowder brings back all kinds of warm memories, brings back warming up after playing in the snow.

Homemade Corn Chowder

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  • 6 potatoes, sliced
  • 1/2 a medium onion, diced
  • salt and pepper to taste
  • 1 tsp celery salt
  • 1/2 cup of bacon bits
  • 1 can of cream corn
  • 1/2 cup of milk

How to make Homemade Corn Chowder

Start back by slicing potatoes, I slice mine thin for a few different reasons: cook through faster, and as the smaller pieces break up, your chowder gets a little thicker – something I learned from a great co-worker years ago.

Homemade Corn Chowder

Dice your onion, throw them in a large pot (soup pot) with your potatoes. Just barely cover your potatoes with water.

Add in salt and pepper to taste.

Add in 1 tsp of celery salt and a handful or two of bacon bits, we prefer Hormel Real Bacon bits. If we have it, I also like to dice some leftover ham and toss it in. It is amazing!

Cook under potatoes are just tender.

Homemade Corn Chowder

Once your potatoes are cooked, ladle out about a cup of water, you want the water level to be under the potatoes.

Add in half a cup of milk, and a can of cream corn.

Bring to a boil over low to medium heat, don’t rush it and keep stirring it, or you’ll end up with scolded milk, brunt corn chowder, neither of which you want.

Once it has come to a boil remove from heat.

Serve warm with a slice of thick bread, or thin sliced toast with butter.

Homemade Corn Chowder
Homemade Corn Chowder

Homemade Corn Chowder

Yield: 5
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This is a great budget friend chowder. You can keep it simple or add ham to it and make it even more delicious and hearty.

Ingredients

  • 6 potatoes, sliced
  • 1/2 a medium onion, diced
  • salt and pepper to taste
  • 1 tsp celery salt
  • 1/2 cup of bacon bits
  • 1 can of cream corn
  • 1/2 cup of milk

Instructions

  1. Start back by slicing potatoes, I slice mine thin for a few different reasons: cook through faster, and as the smaller pieces break up, your chowder gets a little thicker.
  2. Dice your onion, throw them in the pot with your potatoes. Just barely cover your potatoes with water. Add in salt and pepper to taste.
  3. Add in 1 tsp of celery salt and a handful or two of bacon bits.
  4. Cook under potatoes are just tender.
  5. Once your potatoes are cooked, ladle out about a cup of water, you want the water level to be under the potatoes.
  6. Add in half a cup of cup and a can of cream corn.
  7. Bring to a boil over low to medium heat, don't rush it or you'll end up with scolded milk, brunt corn chowder, neither of which you want.
  8. Once it has come to a boil remove from heat.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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