Iowa Corn Chowder Recipe
Ingredients
| Bacon Slices | 4 , chopped | |
| Onion | 1 Large, chopped | |
| 3 medium-size potatoes, pared and diced | ||
| Water | 2 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Whole | 2 Can (10oz) | |
| 1 tall can evaporated milk | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Paprika | 1/2 Teaspoon | |
Directions
1. Cook bacon until crisp in a large, heavy saucepan or Dutch oven. Add onion, saute until soft.
2. Add potatoes, 2 cups of the water, salt and pepper; cover. Simmer 15 minutes, or until potatoes are tender. Remove mixture from heat.
3. Stir in corn with can liquid and evaporated milk. Blend flour with remaining 1/2 cup water; stir into chowder.
4. Cook, stirring constantly, over medium heat until chowder thickens and bubbles 3 minutes. Ladle into soup bowls. Sprinkle each with paprika.
2. Add potatoes, 2 cups of the water, salt and pepper; cover. Simmer 15 minutes, or until potatoes are tender. Remove mixture from heat.
3. Stir in corn with can liquid and evaporated milk. Blend flour with remaining 1/2 cup water; stir into chowder.
4. Cook, stirring constantly, over medium heat until chowder thickens and bubbles 3 minutes. Ladle into soup bowls. Sprinkle each with paprika.
Chef
