Hearty Corn Chowder
Ingredients
- 4 slices bacon diced
- 1 onion chopped
- 2 potatoes diced
- 3 cups corn kernels fresh, frozen, or canned
- 4 cups chicken broth
- 1 can 12 oz evaporated milk
- 1 tsp dried thyme
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Optional: chopped chives or green onions for garnish
Instructions
- In a large pot, cook bacon until crispy. Remove and set aside, leaving the fat in the pot.
- Sauté onion in bacon fat until translucent.
- Add potatoes, corn, chicken broth, and thyme. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
- In a separate bowl, whisk together evaporated milk and flour until smooth.
- Stir milk mixture into the pot and simmer for 5 more minutes until thickened.
- Season with salt and pepper to taste.
- Chill and pour into covered bowl and refrigerate. Pack in cooler.
- Set up a Dutch oven or cast iron pot over the campfire and heat until desired temperature.
Notes
Nutritional Information (per serving):
- Calories: 300
- Protein: 12g
- Carbohydrates: 40g
- Fat: 12g
- Fiber: 4g