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At least a couple of times per month, we make this corn chowder recipe. It took us a few times, with multiple tweaks, to get it just right, but now we consider it perfect. It’s also pretty quick and easy to throw together! It’s a little lighter in calories than most chowders and you really can’t notice a difference in taste.
4-6 strips bacon
1 sm onion, diced
3 stalks celery, diced
1 carton (32oz) reduced-sodium chicken broth
approx. 3 cups diced potatoes (fresh or canned)
2 cans creamed corn
1 can corn nibblets
2 cups 2% milk
1 packet country gravy mix
8 oz Velveeta, cubed
- In a large stock pot, cook bacon until crisp. Remove; drain on paper towels.
- Add onion and celery to the bacon drippings. Saute over medium heat about five minutes, or until they are translucent.
- Pour in chicken broth and bring to a boil. Add the potatoes; return to a boil, then simmer over low heat 15-30 minutes, or until the potatoes are tender.
- In a small bowl (or large measuring cup), whisk the gravy mix into the milk. Set aside.
- Add both the creamed corn and corn nibblets; bring to a boil. Pour in milk mixture and return to a boil.
- Reduce heat to medium; add in the cubed cheese a little at a time, stirring until each addition is completely melted.
Remove from heat. The longer the soup has to sit before serving, the more the flavors will meld. We usually try to wait 3-4 hours, but it’s delicious when served immediately, too. We like ours served with cornbread on the side and topped with crumbled bacon, shredded cheese, and sometimes croutons (if we’re not having cornbread).
What is your favorite soup?