Corn Chowder
Creamy, savory, corn-studded comfort. Chock full of sweet corn, salty bacon, and cheesy, chunky potatoes, this soup is one you’ll be making often. It’s always been one of my favorite soups, and I can’t let a fall or winter go by without making it. This recipe comes from my grandma, Linda Beck Bullough, and it’s a long-standing family favorite. I’ve adapted it slightly, but it’s still her best-loved recipe at the core. Try it once, and you’ll be hooked for life. Prepare for popularity, because everyone around you will be too.
Linda Beck Bullough is the queen of quick-and-easy meals, and this soup is a classic example of that. It comes together fast, making it a great weeknight dinner, but it’s also the ultimate comfort food and will have you dishing up seconds. Linda grew up in Provo during a time when there were still many farms in the area and it was a fairly rural place, unlike the booming urban center it is today. Her family grew most of their own produce in their large garden not far from Brigham Young University, and could probably have made this soup from their fall harvest each year. She grew up canning fruit, vegetables, sauces and jam, and is still an expert in this field. (But that’s a recipe for another day…)
However, after she married my Grandpa Brent, life became more hectic as they moved frequently and their family soon grew to include five children within five years. Linda was also involved in the early years of marriage with helping my Grandpa as he finished school and later with her own hobbies and volunteer work for various organizations. Because of this, she learned to adopt fast and simple meals as a way of life, with several recipes becoming popular go-to favorites. This delicious soup is one such treasured gem. It’s perfect any time of year, extra hearty served with sliced bread, and fabulous enough to serve when you have guests. Believe me, they’ll be going back for more.
Here’s the recipe.
Corn Chowder
4 slices of bacon
1 small onion (about 2/3 cup), chopped
2 cloves garlic, minced
1 tsp salt
1/4 tsp pepper
1/4 tsp thyme
2 lbs fresh potatoes, peeled and chopped (or one 24oz package frozen hash brown potatoes)
1 1/2 cups water
1 can whole kernel corn, drained (or 1 cup frozen corn)
2 cans creamed corn
2 Tbs Worcestershire sauce (optional)
1 1/2 cups shredded cheddar cheese, divided
2 cups milk (approximately)
1 Tbs chopped fresh parsley
Fry bacon until crisp, then transfer top paper towels to drain. Chop into small pieces and set aside.
Saute onions in bacon grease. Add garlic, salt, seasonings, and potatoes. Add water. Simmer, covered, for about 5-8 minutes, or until potatoes are tender.
Add corn, creamed corn, and Worcestershire sauce. Add milk to consistency desired and reduce heat to low.
Cook until bubbling and stir in 3/4 of the cheese and 3/4 of the bacon, reserving some for topping. Add fresh parsley and remove from heat.
Serve hot with a sprinkle of bacon and shredded cheddar cheese. Serves eight.
