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 should the drink a cold one along with eating the soup. It's necessary.
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 it, you'll love it. While I understand those who need to be dairy-free, there is only one substitute for the milk that I would get behind, and that is coconut milk. You cannot though, skimp on the bacon grease. It's part of the flavor profile.
Ultra-comfort is yours as soon you spoon a bite of this soup....
"I like to have shredded cheese and chopped Anaheim pepper or jalapeños on the side for those who need to kick it up (namely the huzb)."
Notes: Milk is 2%. Frozen corn is white and yellow sweet corn.
BEER CORN CHOWDER
Ingredients: 6-8 slices chopped bacon, 1 medium onion-chopped, 2 large russet potatoes-peeled and chopped, 1 cup beer, 1 cup frozen corn, 1 can creamed corn, 2 cups milk, salt to taste.
1. Heat a nonstick skillet pan over medium-high heat. Add chopped bacon and cook until browned. Reserve out 2 tbsp. bacon drippings. 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 over milk, 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.