Yesterday was supposed to be rainy and a little chilly so I thought it would be a great day to make a soup. Turns out it ended up sunny and around 75F degrees. Eesh. Anyway, for our Blogger Recipe Challenge I decided to go the canned goods route again and came up with a corn "chowder" of sorts using canned corn, and evaporated milk (which also comes in a can). The great thing about this is that even though I used an immersion blender on all of the ingredients, you can leave it 100% chunky, or you can blend just the potatoes and bacon and leave the corn whole by adding the corn in later.
- 32oz - Chicken Broth
- 2 - Onions (Finely Chopped)
- 5 - Potatoes (Peeled & Cubed)
- 2 Cans - Corn
- 1 Can - Evaporated Milk
- 8-12 Slices - Bacon (Cut into 1" pieces & reserve some for garnish)
- Salt, Pepper, & Paprika to Taste
- To a large crock pot add chicken broth, cubed potatoes, and 2 cans of corn. You can either drain the corn or not. Just depends on your flavor preference and how thick you want your soup. *Leave corn out until after blending if you want a chunkier soup.*
- Over medium-high heat render fat and lightly brown bacon. Remove from skillet onto a plate with a paper towel to drain the fat. Reserve about 1/2 of the bacon fat in the skillet for the onions.
- Saute onions in bacon fat over medium heat for approximately 6 minutes. Onions should become slightly translucent and tender.
- Add bacon and onion to the crock pot.
- Cook on low 5-8 hours. (My crock pot cooks a little fast so this only took 5 hours instead of the 8 I had planned on.)
- An hour before serving, add evaporated milk.
- Blend soup with an immersion blender or a large food processor until smooth.
- Add in salt (sea salt or table salt is fine), pepper and paprika to suit your personal tastes.
- Garnish with bacon and serve.