Potato Corn Chowder

I like to use scissors to cut up the bacon. It just makes it easier. Total cooking time includes prep time as well.

Prep by dicing the bacon (or cut with scissors), onions and potatoes. The bacon and potatoes should be cut no more than 1″ square and the onions should be about half that size.

The quantities or measurements for the milk, cream, instant potatoes and sour cream are approximate and you’ll need to adjust as you go to suit your needs.

Place the bacon in a pan over very low heat. Cook until almost crisp. Add in the diced onion and cook until it starts to brown. Next add in the diced potatoes and corn and mix together. I ended up using somewhere between 2/3 and 3/4 of the package of corn—adjust to your liking.

Add just enough water to ALMOST cover everything (it was about 3 1/2 cups for me). Next, add just enough fat free/skim milk to completely cover everything.

Bring to a boil then reduce heat and simmer, cooking until the potatoes are tender and start to give off a lot of starch. You will need to stir this frequently during cooking. It can stick because of the low volume of liquid used. Next add enough cream to create the volume of soup you want. Add in the sour cream as well.

Bring back to a boil. Now is the time to add the instant mashed potatoes if you want. This will really thicken the soup up in a hurry, so go easy until you’ve got it where you want it.

Finally, adjust with salt and pepper to taste.