Bacon-Corn Chowder

15 ingredients
11 steps

Ingredients

  • 6 slices bacon, cooked, crumbled and set aside
  • 2 cups water
  • 2 cups diced potatoes
  • 12 cup thinly sliced carrot
  • 12 cup thinly sliced celery
  • 14 cup finely chopped onion
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • 14 teaspoon dried thyme
  • 1 (14 3/4 ounce) can creamed corn
  • 7 12 ounces creamed corn (1/2 of one 14.75 oz. can)
  • 14 cup butter
  • 14 cup cornstarch
  • 2 cups milk
  • 1 12-2 cups shredded sharp cheddar cheese

Directions

  1. 1
    In a large soup pot, (12 cup capacity) add the water, potatoes, carrots, celery, onion, salt, pepper and thyme.
  2. 2
    Bring to a boil, then reduce heat, cover, and simmer for 15 minutes (until vegetables are some what tender) do not drain.
  3. 3
    Add the 1-1/2 cans of creamed corn, and bacon.
  4. 4
    Keep covered, and cook over very low heat.
  5. 5
    Intructions to cooking the White Sauce --.
  6. 6
    In a medium- size saucepan, (over low heat) add the butter until melted.
  7. 7
    In a glass measuring cup, combine the milk and cornstarch; mix well.
  8. 8
    Raise the heat just abit, and add the milk-cornstarch mixture.
  9. 9
    Keep stirring until it becomes somewhat thick.
  10. 10
    Add the shredded cheese; stir until completely melted.
  11. 11
    Add this to the corn chowder, stir and heat through thoroughly, but do not boil.

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