Winter Warm Up Recipe: Easy Corn Chowder
It's been a cold and miserable couple days of weather around here. Today, the roads are pretty sketchy which has us thinking about recipes that will warm us up, without a treacherous trip to the store.
This Easy Corn Chowder from Darigold.com calls for ingredients we have on hand, which makes it the perfect comfort food right there. The Crema Mexicana is the secret ingredient for adding flavor and creaminess, but if you don't have it you can substitute for sour cream.
Easy Corn Chowder
4 slices bacon, diced
1/2 cup chopped onion
3 cups milk
1 package (1 lb. 4 oz.) refrigerated diced cooked potatoes (like Simply Potatoes)
1 can (14.75 oz) creamed corn
1 can (15 oz.) whole kernel corn, drained
1 cup Darigold Crema Mexicana Agria
Shredded Cheddar cheese for garnish
In 4 quart saucepan, stir-fry bacon and onions over medium high heat until bacon is just crisp. Drain excess bacon fat if desired. Add milk and potatoes; bring to boil. Reduce heat to simmer and cook 10 minutes. Stir in creamed corn, corn and Crema Agria. Cook 2 to 3 minutes until heated throughout. Garnish with shredded Cheddar cheese. Serve hot.
RECIPE YIELD/SERVING SIZE
Makes 6 to 8 servings.
Tip: For a quick start, begin with a package (11 oz.) creamy potato soup mix (like Bear Creek Country Kitchens) cooked according to package directions. Add one can (14.75 oz.) whole kernel corn, drained and cooked bacon bits (like Hormel real crumbled bacon). Stir in 1 cup Darigold Crema Mexicana Agria. Heat 3 to 5 minutes until hot. Garnish with shredded cheese. Makes 8 servings.