Comforting Corn Chowder

Corn works wonderfully as a side or as a compliment in a soup or main dish, but it's hardly ever the star of a meal.  I absolutely love corn, so a corn chowder is perfect for me.  The chowder is perfectly creamy, but chunky enough to alone be a hearty dinner.  The variations are unlimited in corn chowder.  My creation of corn chowder is simple enough to make quickly & easily.  If you're a corn lover, you'll want to try this chowder out for yourself!

All you'll need for my corn chowder is 6 slices of bacon, 1/3 cup of diced onion, 2 cans of sweet corn, 1 can of cream of celery soup, 1 can of cream of mushroom soup, 2 1/2 cups of milk, 2 tbsp. of butter, 1/2 tbsp. salt, 1/2 tbsp. pepper, & cayenne.  In a large pot cook the bacon till crisp & set it aside till later.  Discard some of the bacon grease, but keep about 2 tbsp. to saute the onion. Once the onion is sauteed add the corn, cream of mushroom soup, cream of celery soup, milk, butter, & bacon grease.  Stir ingredients together & let it come to a heavy simmer on medium heat for approx. 15 min.  Let the chowder stew before adding the cayenne or it will be too spicy.  Add salt & pepper for flavor.  Then lastly crumble the bacon & add it to the chowder.  If your chowder is too thick for you then add more milk to smooth out the consistency.

This chowder works well as an appetizer or as meal by itself.  It'd be a great appetizer for the upcoming Thanksgiving feast.  It's rich & buttery, with a crunch of sweet corn & bacon.  There are many additions you could use to make this chowder your own.  I've made it differently each time I've made it, but I know this is a sure recipe to go by. You could use mexican corn, or potatoes, or even crab to stretch this corn chowder into something even more wonderful to you.  I love is just as it is with corn as the star in this comforting corn chowder.