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Corn Chowder

fast.cook's picture
Ingredients
  Bacon slices 8
  Onion 1 Large, chopped
  Water 4 Cup (64 tbs)
  Diced peeled potatoes 4 Cup (64 tbs) (Thin-Skinned)
  Canned cream-style corn 2 Pound (2 Cans, 1 Pound Each)
  Milk/2 cups each milk and half-and-half 4 Cup (64 tbs)
  Butter/Margarine 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

In a 5- to 6-quart pan, cook bacon over medium heat until crisp about 8 minutes.
Drain, crumble, and set aside; discard all but about 2 tablespoons of the drippings.
Add onion to drippings in pan and cook, stirring, until soft about 10 minutes.
Add water, potatoes, and corn.
Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes are tender when pierced about 15 minutes.
Stir in milk and season to taste with salt and pepper.
Heat chowder until steaming; stir in butter, if desired.
Ladle into deep bowls and sprinkle bacon over each portion.
Makes 8 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Corn

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