Bacon Vegetable Chowder Recipe
Ingredients
| 8 medium-sized potatoes, peeled and cut into 1/2 -inch cubes | ||
| Water | ||
| Bacon Slices | 8 | |
| Onions | 2 Large, finely chopped | |
| 1 can (1 lb.) limas | ||
| Cream style corn | 1 Can (10oz) | |
| Tomato soup | 1 Can (10oz), condensed | |
| Butter/Margarine | 4 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place potatoes in a large kettle; barely cover with water and cover; simmer 6 minutes or until potatoes are tender.
While potatoes are cooking, fry bacon until half cooked.
Add onions and continue cooking until onions are soft and bacon is browned.
Pour liquid off potatoes; reserve.
Drain limas and add liquid to potato water, adding enough additional water to make 2 cups.
Return liquid to potatoes along with onions and bacon, limas, corn, tomato soup, butter, salt and pepper to taste.
Stirring occasionally, cook over low heat for 10 minutes.
While potatoes are cooking, fry bacon until half cooked.
Add onions and continue cooking until onions are soft and bacon is browned.
Pour liquid off potatoes; reserve.
Drain limas and add liquid to potato water, adding enough additional water to make 2 cups.
Return liquid to potatoes along with onions and bacon, limas, corn, tomato soup, butter, salt and pepper to taste.
Stirring occasionally, cook over low heat for 10 minutes.
Chef
