Cream Style Corn Chowder Recipe
Ingredients
| Bacon Slices | 8 | |
| Onion | 1 Large, diced | |
| Water | 1 Quart | |
| Potatoes | 4 Cup (16 tbs), peeled | |
| Cream style corn | 2 Can (10oz) | |
| Milk | 1 Quart | |
| Salt | 3 Teaspoon | |
| Pepper | 1/2 Teaspoon, seasoned | |
| Butter/Margarine | 2 Tablespoon |
Directions
MAKING
1. In a Dutch oven cook bacon in a pan, till it turns crisp.
2. When bacon is crisp, remove it from the pan, drain it well. Cover and let it refrigerate.
3. In a pan pour 2 tablespoons of bacon drippings. Discard the rest of the drippings.
4. Add onion in the pan and saute till the onions are soft.
5. Mix potatoes, corn and water.
6. Cover. Simmer for 20 minutes.
7. Add salt, seasoned pepper and milk. Cool the ingredients. ( Refrigerate in case it is prepared in advance)
8. Reheat while stirring constantly.
9. Add butter.
10. Add crumbled bacon and recrisp at 350° oven, keeping uncovered for 4 minutes.
SERVING
11. Serve corn chowder with sprinkled bacon.
1. In a Dutch oven cook bacon in a pan, till it turns crisp.
2. When bacon is crisp, remove it from the pan, drain it well. Cover and let it refrigerate.
3. In a pan pour 2 tablespoons of bacon drippings. Discard the rest of the drippings.
4. Add onion in the pan and saute till the onions are soft.
5. Mix potatoes, corn and water.
6. Cover. Simmer for 20 minutes.
7. Add salt, seasoned pepper and milk. Cool the ingredients. ( Refrigerate in case it is prepared in advance)
8. Reheat while stirring constantly.
9. Add butter.
10. Add crumbled bacon and recrisp at 350° oven, keeping uncovered for 4 minutes.
SERVING
11. Serve corn chowder with sprinkled bacon.
Chef
