This corn chowder was my great-grandmother's recipe. It is very good to eat on a cold winter's day.
Ingredients
- bacon: 0.5 pound
- onion: 2 piece (diced)
- stalks celery: 2 piece (chopped)
- whole kernel corn: 1 can (15.25 ounce can)
- cream-style corn: 1 can (14.75 ounce can)
- chicken broth: 4 cups
- margarine: 2 Tbsp
- milk: 2 cups
- potatoes: 6 piece (cubed)
- carrots: 2 piece (chopped)
- all-purpose flour: 2 Tbsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Cook bacon in a large skillet over medium-high heat, turning occasionally, until almost done. Add onion and celery; sauté until vegetables are lightly browned. Transfer mixture to a large soup pot.
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Stir in kernel corn, cream-style corn, broth, and margarine. Add potatoes and carrots. Bring to a boil. Reduce heat and simmer for about 15 minutes.
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Meanwhile, mix together flour and a little water in a small bowl to form a paste.
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Stir flour paste into soup. Simmer for 30 minutes more or until you are ready to eat. Season with salt and pepper.
