Corn Chowder: Thick and Satisfying Soup, Topped with Crisp Bacon

Corn chowder. Tonight's frugal supper was steaming hot, richly satisfying chowder. I asked my husband what he'd like that included bacon. I knew before he answered. It's his favorite hearty soup.

I'd fried a couple of packages of bacon earlier in the day. This meal took advantage of that and was a snap to fix.

I made this in the Crockpot. It's easy. It can be made ahead of time, but it doesn't need to simmer all day.

I don't follow a corn chowder recipe, but here's how I made it last night.

Into my Crockpot, I put...

• 1 package (16 oz.) frozen whole kernel corn
• 1 can cream style corn
• 1 can sliced white potatoes, each slice quartered
• 1 teaspoon dried onion flakes
• 1 tablespoon chicken soup base powder
• 3 slices fried bacon, crumbled
• salt and pepper
• sprinkling of cayenne pepper
• water to fill the crokpot about half full
• milk to finish filling it up to about ¾ full

I turned that on high for a couple hours, until it was hot.

Then, thicken with flour. To do this, put a couple heaping tablespoons of flour into a cup. Fill the cup half full of water and stir until the flour is dissolved. If it is pasty in the cup or is hard to dissolve, add more water. Gradually stir the flour mixture into the hot chowder. Continue stirring until it is thickened.

Turn the crockpot to the low heat setting and let it simmer until you are ready for it.

To serve, ladle the chowder into bowls. Top each bowl with a couple slices of crumbled up bacon pieces.

Adding most of the bacon at the end like that means that it will still be crisp when you eat it.

I served this corn chowder with crackers, green bell pepper strips, and mugs of cold milk. For dessert, we had frozen chocolate dairy dessert, which is a lot like ice cream, but cheaper.

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