Let me start by saying that good beer here is important. Like what you would drink. Both for the flavor that you know and love and for the eating experience too, because you might want to sip a cold one when eating the soup.
So this recipe is straight out of the 1950's folks, written on a blue and white card passed to me by my Grandmother. It's easy, it has canned creamed corn, you'll love it. It also calls for bacon drippings, which make it insanely delicious...I have skipped the drippings for garlic-infused olive oil and that is good too!
For a lighter version, use 2% milk instead of half & half.
Notes: Frozen corn is bi-color.
BEER CORN CHOWDER
Ingredients: 6-8 slices chopped bacon, 2 tbsp. bacon drippings (or garlic-infused olive oil), 1 medium onion chopped, 2 large russet potatoes peeled and chopped, 1 cup beer, 1 cup frozen corn, 1 can creamed corn, 2 cups half & half, salt to taste.
1. Heat a nonstick skillet pan over medium-high heat. Add chopped bacon and cook until browned. Drain bacon on paper towels.
2. In a large pot, warm the bacon drippings over medium heat. Tip in the chopped onion, add a pinch or two of salt and cook until translucent and just starting to color, about 7 minutes.
3. Add chopped potato and beer. Bring to a boil then turn down to simmer. Cover with a lid and cook for 15-20, until potatoes are tender and beer is mostly absorbed.
4. Pour in half & half, creamed corn, and frozen corn. Stir. Bring back up to a simmer and go for 10 minutes, stirring occasionally.
5. Serve with crumbled bacon on the side, and other toppings such as shredded cheese, chopped spicy peppers, sour cream, etc.