Corn and Onion Chowder
|Uncooked bacon||1⁄4 Pound, chopped|
|Potatoes/2 medium sized ones||3⁄4 Pound, peeled and cut into 0.25 inch cubes|
|French fried onions||1⁄3 Cup (5.33 tbs), divided (French'S)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Fresh thyme/0.75 teaspoon dried thyme leaves||1 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Canned cream-style corn/2 cans each weighing 14.75 ounce||29 1⁄2 Ounce, untrained|
|Milk||1 1⁄2 Cup (24 tbs)|
|Ground white pepper/Ground black pepper||1⁄4 Teaspoon|
Cook and stir bacon in large saucepan over medium-high heat until crisp and browned. Remove with slotted spoon to paper towels. Pour off all but 1 tablespoon drippings.
Add potatoes, 2/3 cup French Fried Onions, celery, thyme and bay leaf to saucepan. Stir in water. Bring to a boil over medium-high heat. Reduce heat to low. Cover; simmer 10 to 12 minutes or until potatoes are fork-tender, stirring occasionally.
Stir in corn, milk, salt, pepper and reserved bacon. Cook until heated through. Do not boil. Discard bay leaf. Ladle into individual soup bowls. Sprinkle with remaining 2/3 cup onions.