Finals week is just dragging on. Declan already has had 4 finals and still has 2 more to go. Erica’s taken 2 already but still has a really hard take-home final to complete. So yeah, we are mentally drained right now.
To lift our spirits up a bit (and hopefully lift yours as well) we found this awesome corn chowder recipe which requires very little prep work (perfect for finals week) but tastes AMAZING! We did however make a few adjustments to the recipe. The aroma of this cooking in the pot was so relaxing; like they always say, “why buy a scented candle when you can make corn chowder.”
Sometimes referred to as the “gateway chowder.”
- Servings – 6
- Prep time – 5 minutes
- Cook time – 30 minutes
- 3 potatoes
- 3 cans (14 oz each) creamed corn
- 2 cups chicken broth
- 1 medium onion
- 6 slices of bacon
- 2 cups half and half
- 1/2 teaspoon thyme
- Salt and pepper to taste
1. In a large pot, fry the bacon until crispy.
2. While the bacon is frying, chop your onion and peel and chop your potatoes into little cubes.
3. After the bacon is crispy, remove from pot and drain the bacon fat. Reserve 2 tablespoons of the fat and toss in the potatoes and onion and sauté for 5 minutes.
4. Mix in the chicken broth, creamed corn, thyme, salt, pepper, and crumbled bacon.
5. Bring to a boil and then simmer for 20 minutes until the potatoes are cooked through.
6. Slowly mix in the half and half and heat for another minute or two.
7. Serve and enjoy!