Corn and Onion Chowder Recipe
Ingredients
| Uncooked bacon | 1/4 pound, chopped | |
| Potatoes | 2 Medium, cut into cubes | |
| 1 -1 /3 cups French's French Fried Onions, divided | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| 1 tablespoon fresh thyme or 3/4 teaspoon dried thyme leaves | ||
| Bay Leaf | 1 | |
| Water | 1/2 Cup (16 tbs) | |
| Corn | 2 Can (10oz), undrained | |
| Milk | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 1/4 teaspoon ground white or black pepper | ||
Directions
Cook and stir bacon in large saucepan over medium-high heat until crisp and browned. Remove with slotted spoon to paper towels. Pour off all but 1 tablespoon drippings.
Add potatoes, 2/3 cup French Fried Onions, celery, thyme and bay leaf to saucepan. Stir in water. Bring to a boil over medium-high heat. Reduce heat to low. Cover; simmer 10 to 12 minutes or until potatoes are fork-tender, stirring occasionally.
Stir in corn, milk, salt, pepper and reserved bacon. Cook until heated through. Do not boil. Discard bay leaf. Ladle into individual soup bowls. Sprinkle with remaining 2/3 cup onions.
Add potatoes, 2/3 cup French Fried Onions, celery, thyme and bay leaf to saucepan. Stir in water. Bring to a boil over medium-high heat. Reduce heat to low. Cover; simmer 10 to 12 minutes or until potatoes are fork-tender, stirring occasionally.
Stir in corn, milk, salt, pepper and reserved bacon. Cook until heated through. Do not boil. Discard bay leaf. Ladle into individual soup bowls. Sprinkle with remaining 2/3 cup onions.
Chef
