Corn Potato Chowder
|Potatoes||2 Medium, peeled and diced|
|Onion||1 Medium, thinly sliced separated into rings|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Canned whole kernel corn||17 Ounce (1 Can)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Dried marjoram||1⁄4 Teaspoon, crushed|
|Bacon slices||5 , crisp cooked and crumbled|
In saucepan combine potatoes, onion, celery, water, and salt.
Cover; cook till vegetables are tender, 15 to 20 minutes.
Stir in undrained corn, milk, marjoram, and dash pepper.
Serve in warmed soup bowls; top with crumbled bacon and a pat of butter or margarine.