This Creamy Corn Chowder recipe is so good during cold weather. It’s hearty and filling…even my kids love it! If you’ve never had corn chowder before, then you definitely need to try this recipe.
If you are sensitive to dairy products, you could substitute plain rice or soy milk and imitation sour cream instead of the heavy whipping cream and milk. Add a bit of cornstarch or flour to thicken this recipe. For a lower fat version, omit the bacon fat and use low fat or skim milk for both the milk and heavy whipping cream. You could also use low fat or fat free sour cream. But where’s the fun in that?
Creamy Corn Chowder
6 slices of bacon, cooked medium crispy (reserve bacon fat)
6 medium potatoes, diced into bite size pieces
3 cups milk
2 celery stalks, sliced
4 cups whole corn kernels
1 tsp seasoned salt
1 tsp garlic, minced
1/4 tsp paprika
1 cup heavy whipping cream
1/3 cup sour cream
1/2 tsp onion powder or 1/2 small onion minced
1/4 tsp dried marjoram
salt and pepper to taste
Mince the cooked bacon. In a large pot set to medium high or a large crockpot set to your preferred temperature, add all the ingredients and stir well to mix. Stir occasionally (unless using a crockpot) until the potatoes are tender. Using a potato masher, mash the potatoes until there are only small chunks left. Continue cooking for twenty minutes (slightly longer if using a crockpot). Season with salt and pepper to taste.
Serve in medium bowls with saltine crackers. Makes eight to ten servings.