Corn Chowder
Corn Chowder is a creamy, savory soup filled with the wholesome goodness of corn, potatoes, and a hint of mushroom from the soup base. The bacon not only provides a delightful crunch but also infuses the chowder with a smoky richness. This comfort food is perfect for those seeking a hearty meal, especially during colder months. It pairs wonderfully with a slice of crusty bread or a side salad. The chowder’s flavors deepen when cooled and reheated, making leftovers even more delicious the next day.
Ingredients
- 4 slices Bacon
- 1 Onion, chopped
- 1 c. Potatoes, cooked and diced
- 1 can Cream of Mushroom Soup
- 2 c. Corn, cooked and drained
- 2 1/2 c. Milk
- 2 tsp. M-K Seasoned Salt
- 1/4 tsp. M-K Granulated Black Pepper
Directions
- Fry the bacon until it’s crisp. Once done, set the bacon aside and drain.
- In the bacon drippings, sauté the chopped onion.
- Add the cooked and diced potatoes to the onions.
- On low heat, stir in the cream of mushroom soup, cooked corn, milk, M-K Seasoned Salt, and M-K Granulated Black Pepper.
- Allow the chowder to simmer until it’s warmed through.
- For an even richer flavor, allow the chowder to cool and then reheat before serving.
