Sunday, March 11, 2012

Corn Chowder

This corn chowder is THE BEST. It is originally from the Lion House cook book. If you've been to the Lion House, you should automatically know it is good. I've modified it over the last 10 years or so that I've been making it, to fit our family's taste. We are all sick right now and this is what I made for dinner because for us it is a delicious comfort food and definitely deserves to be on our favorites list.

2 slices bacon
1 small onion, chopped
1 Tbsp butter
1 Tbsp flour
1 1/2 hot water
1 pkg (10 oz) frozen corn or 1 can (12 oz) corn, undrained
1 can creamed corn
1 tsp salt
dash pepper
1 tall can evaporated milk
1/4 cup sweetened condensed milk

Cook bacon slowly in large sauce pan until crisp. Remove and set aside.

Add onion to pan and cook over low heat until translucent but not brown (about 10 min). Add butter and flour to onions. Allow roux a few minutes to cook and then add water, corns, seasonings, and milks. Stir gently to mix smooth. Cook until thickened.

Serve topped with crumbled bacon.

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