Corn Chowder I

Recipe View In a large pot, cover the cubed potatoes with salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain well and return to the pot. Mash half of the potatoes, leaving the other half in chunks for texture. Set aside.

Recipe View While the potatoes are boiling, cook the diced bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Crumble the bacon and set aside, reserving some for garnish if desired.

Recipe View Add the chopped onion to the skillet with the bacon grease and cook over medium heat until softened and translucent, about 5-7 minutes.

Recipe View Transfer the cooked onions and bacon grease to a large stockpot. Stir in the flour and cook, stirring constantly, for 1-2 minutes until the mixture is bubbly and the flour is well dissolved.

Recipe View Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a simmer over medium-low heat, stirring frequently to prevent scorching, about 10-15 minutes.

Recipe View Once simmering, add the salt, pepper, crumbled bacon (reserving some for garnish if desired), creamed corn, and all the potatoes to the stockpot. Stir well to combine.

Recipe View Heat the chowder until hot, about 5-10 minutes, stirring occasionally.

Recipe View Ladle the Corn Chowder into bowls. Garnish with a dash of smoked paprika, a sprinkle of shredded Cheddar cheese, and crumbled bacon.