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Iowa Corn Chowder

Chef.at.Home's picture
Ingredients
  Bacon slices 4 , chopped
  Onion 1 Large, chopped
  Potatoes 3 Medium, pared and diced
  Water 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  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)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn

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