This recipe is near and dear to my heart because it’s the first recipe I ever made up from scratch. I started making it when my husband and I had just gotten married in 2001 and we were beyond-broke college students. It had everything we could afford–canned corn, milk, potatoes, onions, chicken bouillon and was quick, easy, nutritious, and filling. It has become one of my ultimate comfort foods–even this afternoon, as it was bubbling on the stove, I took a sniff and was taken straight back to a simpler time in my life!
Ingredients Needed
Butter All-purpose flour Water Milk Chicken base Bacon – The bacon is optional, making it potentially vegetarian. If you decide to leave the bacon out, I’d recommend adding about 1 tsp. of smoked paprika to get that yummy, smokey flavor in the soup. Onion Red potatoes Fresh garlic Frozen corn Salt and pepper to taste Hot sauce – such as Tabasco. Smoked paprika – Optional. Cheddar cheese – For serving, optional.
How to Make Creamy Corn Chowder
