Dear Corn Chowder,

Like I have said before. It is soup season. Here is the latest installment from the Skinnys' home.

Creamy Corn Chowder

Serves 6-8

2 Tbsp. butter

1/4 c. all-purpose flour

1 c. water

2 1/2 c. milk 

2 regular-sized chicken bouillon cubes or 2 tsp. chicken broth

1/2 lb. bacon (optional)

1 small onion, minced

2 potatoes, diced into small cubes

2-3 cloves garlic, minced

1 can corn, drained or about 1 1/2 C frozen fresh corn

Salt and pepper to taste

A few dashes of hot sauce or cayenne pepper

Fry bacon until crisp.

In the meantime, melt butter over low heat in a soup pot. 

When melted, add flour to make a roux and whisk until it comes together in a little ball. 

Add water and whisk until completely combined and there are no lumps. 

Add milk and chicken base or bouillon and bring to a simmer. 

Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. 

Add crumbled bacon and corn and heat through. 

Add a few drops of hot sauce and then salt to taste.

Ladle into bowls.

Garnish with extra bacon and/or cheese if you want.

And when I say "if you want" I mean... you should do it. It is more delicious than you would believe with those extra toppings. Now go, soup it up!

Love,

Deidre