Creamy Corn Chowder

I just tried this recipe, courtousy of Our Best Bites. It's one of those I saw on the side bar and thought it sounded tasty. It is the best soup I've made in a while actually. It is actually thick and the red potatoes are yummy in it. The only things I would change is to double it, it didn't make enough for my family. I also didn't think it needed the bacon. Seeing how I nearly burned it (I'm very bad with bacon) I didn't think it needed to be in there and I was right.

2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (used whole milk)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base (this confused me, I think Knorrs must be huge, but I just used two standard sized cubed)
1/2 lb. bacon (optional) (seriously optional)
1 small onion, minced (Of course, I didn't put this in either)
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)


Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don't have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup way too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.

Once served sprinkle with extra bacon and/or cheese if desired.

Serves 6-8.