My Best Corn Chowder

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This is a corn chowder recipe I made rather quickly for a church soup supper. I didn't want to have to run to the grocery store, so I just used the ingredients I had. The overall taste is quite satisfying. I did not make the cream very thick as I do not care for that type of soup. I sent a crockpot of this soup with my son to church and just dropped him off. When I returned to pick up the crockpot, I was greeted at the door by half a dozen women who wanted my recipe. I just made it the first time that evening, so I had to spend the next hour recalling all the ingredients and directions. It's a great soup that is really a meal! I do not have a picture unfortunately, however the base of the soup is white with orange (carrots), white (potatoes), yellow (corn), and brown (bacon) showing through. Very eye-appealing.

Shared by eileenbeyer,
Shelbyville, IN

Ingredients

1 stick butter (1/2 C.)
1/2 C. flour
8 C. milk
3 large carrots
3 large potatoes
1 lb. frozen corn
1 lb. bacon
Salt and pepper to taste

Directions

Cut up bacon in 1/2-inch pieces and fry until very crisp. Drain and set aside. Peel and cube carrots and potatoes. Partially boil in salted water. Drain and set aside. Defrost corn and set aside. Over medium heat, melt butter in large soup pan. Add flour and blend with a fork. Add milk, stirring occasionally being careful not to scorch. Add carrots, potatoes, corn and bacon to thickened milk. Continue to cook on stove top over medium heat until all vegetables are soft. Add salt and pepper to taste. You may transfer this to a crock pot and allow to cook as desired, omitting the stove top cooking.