I decided to whip up this recipe from the Junior League of Fayetteville’s cookbook, The Carolina Collection. This is a great filling dish for tailgating or for a cold day. I love pairing it with salad and warm yeast rolls.
Corn Chowder
- Total Time: 60
Ingredients
Scale
- 6 slices of bacon
- 16 ounces (or one large can) of creamed corn
- 1 cup of milk
- 1 medium onion, diced
- 1 small green pepper, diced
- 3 medium potatoes, diced
- Salt and pepper to taste
Instructions
- Fry bacon until crisp in soup pot or Dutch oven. Remove bacon and drain. Add the corn, milk, onion, green pepper, and potatoes to the bacon grease. Cook until veggies are tender over low to medium heat (you don’t want to scorch the milk). Season with salt and pepper. Crumble bacon over top and serve warm.
Notes
- To make vegetarian: eliminate bacon. Sauté the veggies (without the creamed corn) in 2 tablespoons of olive oil until soft. Stir in milk, creamed corn, salt, and pepper. Heat through. Serve.
- Prep Time: 20
- Cook Time: 40
Nutrition
- Serving Size: 6
Enjoy!
My mom was involved with Junior League when she & my dad were first married, and I’m pretty sure she still has her Junior League cookbook. That thing is a treasure trove of great recipes.
This sounds really good!
This recipe starts out with bacon. DONE! I do love corn chowder though!