The first time I ever had corn chowder was when I was living in the dorms my freshman year of college. It was served in the cafeteria where I ate all of my meals, and despite the fact that it was “cafeteria food,” it was quite good. In fact, I liked it so much that when I came across a recipe for corn chowder about ten years later, I was immediately reminded of the chowder I had eaten in the dorms. I decided I had to give it a try. I’m glad I did because this corn chowder is also very good. Aside from the corn and bacon, it also has potatoes, onions, and a base made from sour cream, milk, and cream of chicken soup. I hope you’ll like it as much as I do.
Recipe Adapted by Winner Dinners/Origin Unknown
Serves about 10
1 pound bacon, fried and crumbled
2 cups peeled and diced potatoes
2 cups chopped onions
2 15-ounce cans of corn, undrained
1 15-ounce can of creamed corn
2 cups sour cream
2 cans cream of chicken soup
2-1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
Fry the bacon and crumble it, reserving the bacon grease in the pan. Add the potatoes and onions to the pan and cook 15-20 minutes or until tender, stirring occasionally. Drain. Transfer the drained potato mixture to the slow-cooker along with the crumbled bacon, the corn, and the creamed corn. In a medium-sized bowl, combine the sour cream and chicken soup. Then gradually whisk in the milk. Add the sour cream mixture, the salt, and the pepper to the ingredients in the slow-cooker, stirring well. Cover and cook on low for 2 hours.