Creamy Corn Chowder Recipe

Cook the bacon in a large saucepan over medium heat until it's crisp and browned. Remove the bacon, drain it on a paper towel, and set it aside. Discard all but about 1 teaspoon of the rendered grease from the pan.

Add the chopped onion to the remaining bacon grease. Cook, stirring occasionally, until the onions soften and turn a light golden color.

Stir in both the canned creamed corn and the frozen corn, along with the cream and milk. Reduce the heat to medium-low and let the chowder simmer gently for another 10 minutes, allowing the flavors to meld and the soup to thicken slightly.

Taste and adjust the seasoning with salt and pepper as needed. Stir in the reserved crumbled bacon just before serving. This chowder is best served hot, perhaps with warm biscuits or corn muffins on the side.