Easy Corn and Bacon Chowder recipe

Nothing makes me look forward to a warm Fall dinner like a pot of soup simmering and 
filling the house with with it’s aroma.
The rain is pouring down today, but I am safe inside during the first of many storms we 
will see.  And while I was trying to figure out what I would make for dinner (it has to be
from what we have, there is no way I am leaving my cozy nest today) I remembered how
much we enjoyed this Corn & Bacon Chowder last time we made it.

 A little pinch of nutmeg is the secret in this soup/chowder.  It doesn’t take very much to

set off all of the other flavors and bring it together so well.
I will probably put together a spinach salad with apples, dried cranberries and a citrus 
dressing to go alongside our main dish tonight.  A crusty peasant loaf, or Waldorf salad
would be wonderful too.
Creamy Corn & Bacon Chowder
makes about 6 servings
2 T. butter
1 small onion, chopped
2 cloves of garlic, minced
1/2 teaspoon pepper
4 tablespoon of flour
4 cups of chicken stock
4 drained cans of whole kernel corn (15.25 ounce cans)
1 cup of grated medium or sharp cheddar cheese
3/4 cup half and half
a pinch or two of ground nutmeg
6-8 slices of bacon, cooked & crumbled
In a large non stick pan or stock pot, melt butter and add onion, and saute until clear.
Add garlic, pepper & flour, stir until flour is absorbed then add chicken stock.  Stir 
until thickened and bring to a slow boil.  Add corn, cheese, bacon, half and half, and
nutmeg.  Stir and bring to a slow boil to avoid scalding.  Reduce heat and simmer on 
low for about 10 minutes.  

Fabulous link parties:



Enter your email address:

Delivered by FeedBurner


  1. afMEN9 Wow, great article post.Thanks Again. Awesome.

Speak Your Mind


Thank you so much for reading, and as always, may your heart and home be full of everything you love! xo, Tanya         linking up to: http://www.savvysouthernstyle.net/ And these awesome parties: http://www.twelveoeightblog.com/awesome-link-parties