This is adapted slightly from a recipe my mom made often when I was growing up. Then, it was just Corn Chowder, and we often ate it with grilled cheese sandwiches. It's a quick and easy recipe.
My sister first made it with chicken and that's how we prefer it now. My kids love this; they wouldn't care if I made it once a week, any time of the year!
Chicken Corn Chowder
4 slices bacon, diced (optional)
1 med. onion, diced
2 – 3 med. or 4 small red potatoes, ½” cubed
¾ - 1 c. chicken broth/stock
1 (12oz) can evaporated milk
1 (15 oz) can cream-style corn
¾ c. frozen corn
1 – 1 ½ c. cooked chicken, cubed
1 tsp. dried parsley
1 tsp. salt
½ tsp. pepper
In large pot, cook bacon until crisp. Take out and set aside.
Saute diced onion in bacon grease until tender. (If omitting bacon, just use a couple tablespoons of your favorite oil. But be warned that you’ll miss some good flavor and, of course, the marvelous smell of bacon cooking!)
Add cubed potatoes and enough broth so the potatoes are just covered. Cook on medium heat until potatoes are tender, about 12 – 15 minutes.
Add milk, corn, chicken, and spices. Simmer on low until heated through, about 10 minutes. Stir bacon pieces in just before serving or sprinkle on top of each bowl.
