Corn Chowder Recipe
Ingredients
| Bacon Slices | 5 | |
| Onion | 1 Medium, separated into rings | |
| Potatoes | 2 Medium, peeled | |
| Water | 1/2 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
| 1 17-ounce can cream-style corn | ||
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Margarine or butter | ||
Directions
In saucepan cook bacon till crisp.
Drain bacon, reserving 3 tablespoons drippings.
Crumble bacon and set aside.
In same saucepan cook onion in reserved drippings till lightly browned.
Add diced potatoes and water; cook over medium heat till potatoes are tender, 10 to 15 minutes.
Stir in milk, cream-style corn, salt, and pepper; cook till heated through.
Pour chowder into warmed soup bowls; top each serving with crumbled bacon and a pat of margarine or butter.
Drain bacon, reserving 3 tablespoons drippings.
Crumble bacon and set aside.
In same saucepan cook onion in reserved drippings till lightly browned.
Add diced potatoes and water; cook over medium heat till potatoes are tender, 10 to 15 minutes.
Stir in milk, cream-style corn, salt, and pepper; cook till heated through.
Pour chowder into warmed soup bowls; top each serving with crumbled bacon and a pat of margarine or butter.
Chef
