Bacon Corn Chowder
Just a bit of bacon adds a smoky flavor to this simple soup. The marjoram adds a delicious depth of flavor.
Serves: 6Hands-on: 20 minutesTotal: 40 minutesDifficulty: Medium
- 3 slices bacon
- 1 medium onion, peeled and minced
- 3 cloves garlic, peeled and minced
- 1 medium green bell pepper, seeded and chopped
- ½ tsp. dried marjoram leaves
- 2 cups frozen corn kernels
- 2 cups water
- 2 cups 1% milk
- 1 can (13 oz.) evaporated skim milk
- 1 large potato, peeled and diced
- 2 Tbsp. cornstarch
- ⅛ tsp. ground black pepper
- 3 drops Tabasco sauce
- In a large saucepan, fry bacon until crisp. Transfer bacon to paper towels, crumble, and set aside. Pour off all but 1 tablespoon bacon drippings.
- Cook onion, garlic, and bell pepper in the drippings, stirring until crisp-tender, about 5 minutes. Add corn, water, milk, evaporated milk, and marjoram potato and stir. Bring to a boil, reduce heat to low, cover pan, and simmer for 15 to 20 minutes or until potato is tender.
- Ladle 1 cup of the liquid into a small bowl and stir in cornstarch, pepper, and Tabasco. Return this mixture to the saucepan and cook over medium heat, stirring frequently, until soup thickens and just comes to a boil, about 10 minutes.
- Pour into bowls and garnish with bacon.