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Corn And Onion Chowder

Ingredients
  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
  Bay leaf 1
  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)
  Salt 1⁄2 Teaspoon
  Ground white pepper/Ground black pepper 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Onion
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
8

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