We (kids and I) were watching one of the cooking shows the other day and they made an absolutely horrifying rendition of corn chowder that I will forever have nightmares about... so I HAD to make a pot of mine!!! SO I am gonna share my recipe and hope it scares no one! LOL
Micki's Famously Popular Corn Chowder
6 pieces thick sliced bacon
1 can corn drained
1 large onion finely diced
1 huge elephant garlic clove minced up
3 TBS flour
3 lbs of Yukon Gold potatoes cubed to your desired size
1 can cream style corn
salt and pepper to taste
1 1/2 cups chicken broth (fresh or canned)
1/2 gallon milk
In a LARGE and DEEP fry pan, fry up the bacon til nice and crispy, put aside. DO NOT DUMP THE GREASE...use it to cook the corn, onions and garlic. If you prefer you could dump it and use EVOO (extra virgin olive oil) or Butter.
Take the can of drained corn and put in the pan over med-high heat and lightly brown it stirring frequently, add the garlic and onion til they are translucent and browning. Cook it for a few more minutes to ensure a good caramelizing of all of them.
Add the flour and cook and additional few minutes to get rid of the flour taste and add the broth stirring constantly til it is a bubbly boil and add the can of creamed corn and the milk, bring back to a gentle boil then reduce the heat add bacon and cook to desired tenderness, stirring frequently. Remember you will probably at this point want to taste is as it usually needs more salt and pepper.
We always serve the soup with garlic and cheese Texas Toast...YUMMY!
Hope you like it.