Corn Chowder, The Ultimate Version
Ingredients
- 3/4 lb bacon, chopped ⓘ
- 2 cups onions, chopped ⓘ
- 1 cup celery, chopped ⓘ
- 5 cups potatoes, chopped into 1/2-inch pieces ⓘ
- 2 cups chicken broth ⓘ
- 2 (14 3/4 ounce) cans creamed corn ⓘ
- 2 cups yellow hominy ⓘ
- 2 cups frozen corn ⓘ
- 1 (12 ounce) can evaporated milk
- 2 ounces diced pimentos ⓘ
- 1 -3 teaspoon sugar (to taste) ⓘ
- 1/2 teaspoon black pepper (to taste) ⓘ
- 1/2 teaspoon salt (to taste) ⓘ
Instructions
- In a large Dutch oven, cook bacon over medium heat until crisp, about 10-15 minutes. Remove bacon to drain, and drain fat, leaving 3-4 tablespoons in pot. Add onion and celery, and cook until soft and translucent, about 4-7 minutes. Add potatoes, toss to coat, and cook for 1 minute. Add chicken broth, bring to boil, and cook for 10-20 minutes, or until cooked to desired tenderness.
- Add creamed corn, hominy, frozen corn, evaporated milk, and pimiento. Add seasonings to taste. Allow to come to a bubble, and heat through, but DO NOT boil. Add milk, half and half, or heavy cream to thin out soup, if desired.
- Serve with saltine or oyster crackers, if desired.
Nutrition & Diet Analysis (per serving)
611
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).