Southern Corn Chowder Soup

I love a good chunky soup and this delicious Corn Chowder soup is an explosion of flavor and big chunks of potatoes, celery and corn! Perfect as a savory served in a small vessel for your tea table and also as a good hearty meal for dinner! I serve this with a small bite of corn bread to start the tea experience with a ton of flavor! This soup is super easy to make too! Snuggle up with a hot bowl of this yummy corn chowder and enjoy every tasty bite!!

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Southern Corn Chowder

Author: Anita Casano

I love corn chowder soup and this recipe is my all time favorite! Serve this in a little tea cup with a bread stick and tea is served!

Ingredients

• 1/2 lb bacon, cut into 1 inch pieces or crumbled
• 2 small onions, chopped
• 1 Tbls all-purpose flour
• 1 cup water
• 2 cups finely diced raw potatoes
• 1/2 cup chopped celery
• 2 bay leaves
• 2 (1 lb) cans cream style corn
• 1 cup milk
• 1 tsp salt
• 1/4 tsp white pepper

Instructions

1. Fry bacon until crisp, drain on paper towel, and set aside. Reserve 1/4 cup bacon drippings and place in a soup pot. HINT: I cook the bacon in the soup pot instead of using two different pans
2. Sauté onion in bacon drippings for about 5 minutes. Blend in flour and mix to a smooth paste. Gradually add the water and stir until smooth. Add the potatoes, celery, and bay leaves.
3. Cover and cook over low heat for about 15 minutes or until potatoes are done. Stir occasionally
4. Blend in corn, milk, seasonings, and bacon.
5. Heat for 15 minutes. Serve hot

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