Corn, Bacon and Potato Chowder by
Tags: soup, college
1/2 pound of bacon
1 small onion, diced
3 Tbs flour
1 quart milk
1/2 pound frozen corn
4 or 5 potatoes (about a pound), peeled, cubed, and simmered until tender
salt and pepper to taste
pound of bacon
small onion, diced
pound frozen corn
or 5 potatoes (about a pound), peeled, cubed, and simmered until tender
Cook the bacon in a large pot or use bacon you've previously cooked and use some bacon grease to cook the onions. If you cook a few slices of bacon just for this, drain all but 3 Tbs of the grease from the pan. (Save it, of course, to use in things like corn bread.) Set the bacon aside and chop it.
Cook the onion in the bacon grease 5 minutes or so, until softened. Sprinkle the flour in and stir. Cook over medium-low heat 2-3 minutes, stirring almost constantly. I find it's easiest if I heat the milk in the microwave during this time. Stir in the milk slowly, using a whisk or a nice flat wooden spoon. Turn the heat up to medium and bring to a boil, stirring almost constantly. Turn the heat down but make sure it's still simmering and cook a minute to thicken the base of your soup.
Add the corn, potatoes, bacon, salt and pepper. Heat through. Ladle into bowls, then sprinkle with paprika if you like it like we do.