I really wanted to call this post "Chunky Corn Chowder that Won't Make You Chunkier." This is a great recipe submitted to another cooking blog I contribute to called "The Recipe Roundtable." The first time I made it I made it as is, but this time around I thought I'd make a lighter version. It was a huge success, and every bit as rich and delicious as the first one.
This recipe is fantastic served with some crusty bread or homemade dinner rolls and a salad. Perfect for those cold winter nights.
1/4 cup butter
2 T olive or canola oil
1 large yellow onion, chopped
1 T garlic, minced
3/4 cup flour
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
3 large russet potatoes, baked*, peeled, and cubed
1 lb bacon, cooked and crumbled
1 16-oz package frozen corn, thawed OR 1 can (15 oz) canned corn, drained
4 1/2 cups whole or 2% milk
1 cup chicken broth
1/2 cup sharp cheddar cheese, grated
1/2 cup light sour cream
Melt butter in a large pot over medium heat; add oil. Add onion and garlic and cook until onion is tender, about 5 minutes. Whisk in flour, salt and pepper. Gradually add milk and chicken broth while whisking. Stir in bacon, potatoes, and corn. Heat until thickened, about 20 minutes, stirring frequently. Be sure not to turn the heat up or the bottom of the soup will burn. Stir in cheese and sour cream and cook an additional 5 minutes.
*You can easily bake the potatoes in a microwave. Stab each potato with a fork a few times, then microwave them on high for 8-15 minutes. Check after 8 minutes to see how cooked they are by squeezing gently while wearing an oven mitt. If they give, they're ready. If they're still quite hard, cook an additional 2 minutes and check again. Repeat until cooked. Let cool, then peel and cube.