Corn Chowder

I meant to post this recipe sooner as I made this chowder using the leftover scalloped potatoes, which is the best way. My mum always made this with left over scalloped potatoes, except when I tried the recipe, I added bacon (why? Everything is always better with bacon).

If you don’t have any leftover scalloped potatoes, you can just cook up some onions with the bacon before you making the roux and cube up some potato to add-in.

Makes about 4 servings

3-4 slices bacon, chopped up

2 tbsp. flour

1 tbsp. butter

2-3 cups skim milk (or more if you want thinner)

½ cup half and half

1 small can peaches n’ cream corn (or use about 1 cup frozen)

In a large pot, cook-up chopped bacon until lightly browned. Drain off bacon fat (if you want). Add butter until it melts, add in flour and make a roux. Slowly whisk in milk and cream and bring to a simmer until chowder thickens. Add leftover scalloped potatoes. Add half and half and more milk (if needed). Turn down heat and simmer until heated through. Add corn at end.

I add fresh cracked pepper and salt to taste. Fresh dill is sometimes good to add, too! This chowder makes a filling lunch or dinner served with salad and crusty loaf.