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Corn Chowder With Bacon And Potatoes

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Ingredients
  Bacon slices 2 , diced
  Onions 4 Small, chopped
  Potatoes 6 Medium, peeled and cubed
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Boiling water 2 1⁄2 Cup (40 tbs)
  Canned corn kernels 16 Ounce (1 Large Can)
  Tomatoes 4 , peeled and sliced
  Soda bicarbonate 1⁄4 Teaspoon
  Flour 1 Ounce (30 Grams)
  Milk 5 Cup (80 tbs)
  Butter 1 Tablespoon
  Parsley 2 Teaspoon, chopped (Or As Required)
  Bacon 2 Ounce, fried crisply and crumbled
Directions

MAKING
1) In a saucepan, saute the bacon until lightly brown and crisp, remove with a slotted spoon and keep aside.
2) Stir in the onion and potatoes into the pan drippings.
3) Season with salt and pepper and pour in the boiling water.
4) Cover and simmer until the vegetables are almost tender.
5) Then stir in the corn and tomatoes, cook for 10 minutes.
6) In a bowl, blend the flour with a little milk, then stir in rest of the milk, soda and butter.
7) Stir into the soup over a medium heat, simmer for 5 minutes, until the mixture comes to a boil and slightly thickened.
8) Place a little chopped parsley and fried bacon in a soup plate then ladle over the chowder.

SERVING
9) Serve the Corn Chowder with toast sippets or snippets of pimento.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Cook Time: 
30 Minutes
Servings: 
6

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