Try this simple and easy to make quick corn chowder.
1 strip of bacon, diced
1 medium onion, diced
1- 1/2 ounce can of chicken broth
2 cups of water
2 large potatoes, peeled and diced
1/2 teaspoon of salt
1/4 teaspoon of black pepper
15 ounce can of whole kernel corn, drained
1 cup of milk, divided
1/4 cup of all -purpose flour
Chopped fresh parsley, optional
In a 3-quart saucepan, cook the bacon until crisp and remove onto a paper towel to drain.
Cook the diced onion in the bacon drippings until tender and add the chicken broth, water and potatoes and bring to a boil.
Reduce the heat, cover and simmer for 15 minutes or until the potatoes are tender.
Add the salt and the black pepper and mix well. Next, add the
corn and ¾ cup milk.
Mix the flour and the remaining 1/4 cup of milk until smooth and add to the soup.
Bring the soup to a boil and cook, stirring constantly for about 2 minutes.
Garnish with bacon and parsley if desired.