My husband’s grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!
Ingredients
- ½ cup diced bacon
- 4 medium potatoes, peeled and chopped
- 1 medium onion, chopped
- 2 cups water
- 3 cups cream-style corn
- 2 teaspoons salt
- ground black pepper to taste
- 2 cups half-and-half
Directions
- Step 1
Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
Step 2
Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
Step 3
Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.
Nutrition Facts
Per Serving: 255 calories; protein 7.1g; carbohydrates 40g; fat 9g; cholesterol 26.4mg; sodium 972.3mg.
