This recipe is an all time favorite in my family. At least for my brother and I. Usually I have a decently delicious looking picture of whatever I'm about to tell you how to make at the beginning of my posts. This time, I forgot to take a picture of the chowder in a bowl looking all scrumptious before I ate it. If this is any indication of how much I love this corn chowder, you should take my advice and make it yourself. Instead, I added a photo of my brother and I from this past weekend before he went to his Senior prom. Since all of my memories of this corn chowder have to do with Sean sitting there right next to me scarfing it down, too. Back to the recipe- this chowder is thick, creamy, bacon-y. and only takes 20 minutes to make. It stays really well in the fridge and is even better the next day.
Go ahead, make it for dinner and let me know if you and your people feel the same about it as my people and I do.
white or russet potatoes (I used about 7 small potatoes, but use as many as you'd like)
2 cans of creamed corn
2 cans of corn kernels, drained
1/2 bag of bacon, or the whole dang bag if you really love bacon.
1. Peel and dice the potatoes. Then, boil them for about 10 minutes, or until soft.
2. In the meantime, cut up your bacon and place on a frying pan on medium-high until it is slightly crisp. You could always cut it up after its cooked but, I like how it cooks when it is smaller. The pieces get crispier, quicker, in my opinion.
3. Drain the potatoes and then combine all ingredients into a large sauce pot. Cook for about 6-8 minutes more on medium heat to combine and heat up the corn. This part is the best part because the chowder becomes thick and delicious. By this step, your kitchen smells great and your mouth is watering.