Corn Potato Chowder Recipe
Summary
Cooking Time2 MinDifficulty LevelEasy
Ingredients
| Potatoes | 2 Medium, peeled | |
| Onion | 1 Medium, separated into rings | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Whole kernel corn | 1 17 Ounce | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Dried marjoram | 1/4 Teaspoon, crushed | |
| 5 slices bacon, crisp-cooked and crumbled | ||
| Butter or margarine | ||
Directions
In saucepan combine potatoes, onion, celery, water, and salt.
Cover; cook till vegetables are tender, 15 to 20 minutes.
Stir in undrained corn, milk, marjoram, and dash pepper.
Heat through.
Serve in warmed soup bowls; top with crumbled bacon and a pat of butter or margarine.
Cover; cook till vegetables are tender, 15 to 20 minutes.
Stir in undrained corn, milk, marjoram, and dash pepper.
Heat through.
Serve in warmed soup bowls; top with crumbled bacon and a pat of butter or margarine.
Chef
