Memories of my mom’s cooking. The real bacon. The pop of the corn. The rich broth. Just basic comfort food, and she always added fresh parsley to add a brightness to color and flavor. I think her recipe is from Better Homes and Garden’s cookbook, and that where this one is adapted from, but I can’t be sure of the original recipe…this is the one I have always made to recreate the magic of corn chowder as I remember it… and it is a good one.
Here’s the summary:
Classic Corn Chowder
3 slices full fat bacon
2 stalks celery, chopped
1/2 cup onion, chopped
40 ounces of chicken broth (this was 1 1/2 cartons for me)
2 large russet potatoes, cubed
3 cups frozen corn kernels
2 heaping Tbsp. flour
1/4 tsp. pepper
1/2 tsp. salt
1 1/2 cups milk
*optional:* 2-3 Tbsp. parsley for a bit of color
To a large soup pot, add 3 slices of bacon, halved. Cook on medium until crisp. Remove from the oil and put aside until later.
To the oil in the pot, add the onion and celery and cook until just about soft. Add the potato, corn, and the broth. Bring to a low boil and cook for 15 minutes until the potato is tender.
In a separate jar or bowl, add the flour, salt and pepper, and milk. Whisk or shake the jar until smooth. Add this to the broth mixture. Bring to a simmer and continuously stir until it is bubbling and thickens.
Chop the bacon and add to the soup. Add some parsley, and serve.
This is so good and like most soups can be made ahead for even better flavor the next day. It’s easy and a great meal to make-ahead or to gift someone who needs a meal. I hope you’ll try this!
For more soup recipes that bring back some nice memories, check out these great blogs:
If you didn’t get a chance to check it out, my holiday gift guide from yesterday has some great picks- so fun!