Corn Chowder Recipe
Ingredients
| Bacon Slices | 8 | |
| Onion | 1 Large, chopped | |
| 4 cups each water and peeled, diced thin-skinned potatoes | ||
| 2 cans about 1 lb. each cream-style corn | ||
| 4 cups milk or 2 cups each milk and half-and-half | ||
| Butter/Margarine | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a 5- to 6-quart pan, cook bacon over medium heat until crisp about 8 minutes.
Drain, crumble, and set aside; discard all but about 2 tablespoons of the drippings.
Add onion to drippings in pan and cook, stirring, until soft about 10 minutes.
Add water, potatoes, and corn.
Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes are tender when pierced about 15 minutes.
Stir in milk and season to taste with salt and pepper.
Heat chowder until steaming; stir in butter, if desired.
Ladle into deep bowls and sprinkle bacon over each portion.
Makes 8 servings.
Drain, crumble, and set aside; discard all but about 2 tablespoons of the drippings.
Add onion to drippings in pan and cook, stirring, until soft about 10 minutes.
Add water, potatoes, and corn.
Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes are tender when pierced about 15 minutes.
Stir in milk and season to taste with salt and pepper.
Heat chowder until steaming; stir in butter, if desired.
Ladle into deep bowls and sprinkle bacon over each portion.
Makes 8 servings.
Chef
