Corn Chowder With Corn On The Cob
|Bacon slices||3 , cut into 1 -inch pieces|
|Onion||1 Large, minced|
|Corn kernels||2 Cup (32 tbs) (Use Either Fresh Or Frozen, Thawed)|
|Canned creamed corn||15 Ounce (1 Can)|
|Potatoes||2 Large, peeled, boiled until tender, and cut into 1/2 -inch cubes|
|Chicken stock||2 Cup (32 tbs)|
|Ears of corn||3 Large, shucked and cut in half|
|Milk/Half-and-half||2 Cup (32 tbs)|
|White pepper||1⁄2 Teaspoon|
1. Place a big saucepan on medium heat, add bacon and onion and fry together, stirring frequently, for 5 minutes. Mix in creamed corn, corn kernels, corn pieces, potatoes and stock. Lower the heat and allow the mixture to simmer for 10 minutes till corn pieces are well cooked.
2. Mix milk and heat well. Season with pepper and salt.
3. Take soup bowls, place 1 corn piece in each, add hot soup and serve.