Prep Time::15 mins
Cook Time::55 mins
Total Time:: 1 hr 10 mins
Servings::10
Ingredients
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½ pound bacon
2 small onion, diced
2 stalks celery, chopped
1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
4 cups chicken broth
2 tablespoons margarine
2 cups milk
6 small potatoes, cubed
2 carrots, chopped
2 tablespoons all-purpose flour
salt and ground black pepper to taste
Directions
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.
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.
Meanwhile, mix together flour and a little water in a small bowl to form a paste.
Stir flour paste into soup. Simmer for 30 minutes more or until you are ready to eat. Season with salt and pepper.
Tips:
You may want to add more flour paste, depending on how thick you like your chowder.