A simple hearty and comforting corn chowder that’s warm, filling, and delicious. This is a creamy, thick, and flavorful soup topped with crispy bacon bits and chopped scallions.
In a large pot over medium high heat, add the bacon and cook, stirring occasionally, until browned and crisp. Use a slotted spoon to remove onto a paper towel lined plate. Leave at least two tablespoons of fat in the pot. Discard or save the rest for another use.
Add the onions to the pot and cook for about 3 - 5 minutes until softened and translucent. Add the garlic and stir until fragrant.
Stir in the corn.
Sprinkle in the cornmeal and give it a stir.
Add the chicken stock, potatoes, and two good pinches of salt. Remember the bacon adds a salty taste. Taste and adjust as you go along.
Add some pepper. I use about ½ teaspoon and I use black because I like the specks in the soup. Then add the sugar. I do recommend using it as it brings out the sweetness of the corn.
Bring the soup just to a boil then lower the heat and simmer the soup for about 25 minutes. The potatoes should be nice and tender. Turn off the heat.
Stir in the milk. The milk will cool the chowder just enough to serve. Stir in about ⅔ of the bacon. Adjust salt and pepper to taste.
Sprinkle with scallions and remaining bacon in the pot or on each individual serving. The scallions give it a touch of color and brightens the flavor of the soup.