It’s been so beautiful in my part of the country that it hasn’t really felt like soup season yet, but that’s supposed to change this weekend.  Don’t know if I’m quite ready for it…I’ve loved these beautiful fall days we’ve been having!  But ready or not, the cold is coming, so I’m here to share a PERFECT soup recipe that is a family favorite and one of my go-to’s during these cold months.

It is so creamy but is made with skim milk (you really could use whatever “flavor” you have at your home…we have skim so that’s what I use).  I also love the red potatoes in this…skins and all.  And the corn.  And of course the bacon!  Really, there’s nothing to not love about this soup!  Note:  If you’re looking to keep this recipe lower in fat & calories you can make it more “figure-friendly” by substituting turkey bacon or center cut bacon along with the skim milk.

Creamy Corn Chowder

1 package (12 oz.) bacon
4 tablespoons butter
1/2 cup flour
2 cups water
5 cups milk
4 large red potatoes, diced into bite size pieces (wash well and leave on the skins)
1 large onion, diced
4 garlic cloves, pressed or minced
1 package (16 oz.) frozen sweet corn kernels
Tabasco sauce
salt and pepper

Cook the bacon until crisp and then transfer to a paper towel lined plate to cool.


Melt butter in a large stock pot or sauce pan.
(As you can tell my nice pot got scorched when I wasn’t as careful as I should have been, and nothing I do will remove the stain on the bottom of my pan…anyone have any ideas for me???  So please just disregard the hideous looking pot…but I can assure you it did not affect the yumminess of the soup!)

Add the flour and stir until it starts forming little balls of dough.  Slowly add the water while whisking.  Whisk until there are no clumps.

Add the milk and bring to a boil over medium heat, stirring frequently. (you don’t want you pan to end up looking like mine!)
Turn heat down to low and then add the potatoes, onions and garlic.  Let simmer for 20 minutes or until the potatoes are tender, stirring frequently. (again…the pan!)
Crumble the bacon and then add it to the soup along with the frozen corn.
Stir all together and heat through.  Add a few drops of Tabasco and salt and pepper to taste.
Serve with extra bacon & cheddar cheese on top if desired.
Creamy Corn Chowder

1 package (12 oz.) bacon

4 tablespoons butter
1/2 cup flour
2 cups water
5 cups milk
4 large red potatoes, diced into bite size pieces
1 large onion, diced
4 garlic cloves, pressed or minced
1 package (16 oz.) frozen sweet corn kernels
Tabasco sauce
salt and pepper
Cook the bacon until crisp and then transfer to a paper towel lined plate to cool.
Melt butter in a large stock pot or sauce pan.  Add the flour and stir until it starts forming little balls of dough.  Slowly add the water while whisking.  Whisk until there are no clumps.
Add the milk and bring to a boil over medium heat, stirring frequently.  Turn heat down to low and then add the potatoes, onions and garlic.  Let simmer for 20 minutes or until the potatoes are tender, stirring frequently.
Crumble the bacon and then add it to the soup along with the frozen corn.  Stir all together and heat through.  Add a few drops of Tabasco and salt and pepper to taste. 
 
Serve with extra bacon & cheddar cheese on top if desired.

Photobucket