Iowa Corn Chowder
|Bacon slices||4 , chopped|
|Onion||1 Large, chopped|
|Potatoes||3 Medium, pared and diced|
|Water||2 1⁄2 Cup (40 tbs)|
|Canned whole kernel corn||2 Pound (2 Cans 1 Pound Each)|
|Evaporated milk||16 Ounce (1 Tall Can)|
|All purpose flour||1⁄4 Cup (4 tbs)|
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.