My Favorite Recipe of 2010—Corn Chowder

Family Friendly Meals Series, Day 10
My sister Lisa is a phenomenal cook. This is her corn chowder recipe, adapted a bit because of my husband's high cholesterol. While not much to look at (these photos do NOT do it justice in any way), this soup is absolutely delicious.

Ingredients
½ pound bacon (cut into inch size pieces, I use my kitchen scissors)

3 cans cream of chicken soup
3 cans of 1% milk

1 small sour cream

20 oz frozen corn 

12 new potatoes, peeled and diced bite size pieces

Pepper and powdered garlic to taste

Step-by-Step Instructions
1. Cook bacon in large soup pot until just about done. Open one of your soup cans and put contents in a small bowl so you have an empty soup can to drain the excess bacon grease. Add soup, 2 cans of milk, sour cream, corn and powdered garlic. Before you add the potatoes, the soup mixture looks like this:

In a separate pot, boil potatoes for about 15-20 mins (I do this while the bacon is cooking). Drain the water and add it to the soup mixture. At this point, I move the whole mixture to my slow cooker and heat it on low for about an hour, though it can stay in the crock pot longer. If you don't have a crock pot, you can simmer the mixture on the stove top on low. Be careful not to have the heat too high; the milk will burn. Stir often. If you are using the stove top method, keep the cover on but leave a little room for steam to come out. If not, it may become too watery. Simmer the mixture for about 1/2 an hour.

Notes: Add some or all of the third can of milk until your chowder is the desired thickness. The original recipe calls for whole milk and a large container of sour cream.