The Humpherys Family

Creamy Corn Chowder

Source  Our Best Bites
Recipe Added:  10/28/2011
2 Tbsp butter
1/4 cup flour
1 cup water
2 1/2 cup milk
2 tsp chicken bouillon
1/2 lb bacon
1 small onion, minced
2 red potatoes, diced
2-3 cloves garlic, minced
1 1/2 cups frozen corn
salt, pepper, Tabasco sauce to taste
Fry bacon until crisp. Melt butter over low heat in a soup pot. Add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely blended with no lumps. Add milk and bouillon and bring to a simmer.

Add potatoes, onions, and garlic, and simmer gently, stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of Tabasco sauce and then salt to taste (about 1/2 tsp). Ladle into bowls and sprinkle with extra bacon and/or cheese
Notes
May use 1 can corn, drained, in place of frozen
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