Corn Chowder
6 slices of bacon
1 medium onion, coarsely chopped
2 medium potatoes, peeled and cubes
1/2 cup of water
2 cups of milk
one 17 ounce can of cream style corn
1/2 teaspoon of salt
a dash of pepper
Cook bacon in a Dutch oven until crisp; remove bacon, reserving 2
tablespoons drippings in Dutch oven. Crumble bacon and set aside.
Sauté onion in reserved drippings until tender; add potatoes and water.
Cover and simmer for 15 to 20 minutes or until potatoes are tender. Stir
in milk, corn, salt, and pepper; cook over medium heat stirring
frequently, until thoroughly heated.
Sprinkle each serving with reserved bacon. Yield: about 5 cups
This soup can be easily varied by adding 1/2 (10 ounce) package of
frozen green peas, lima beans, green beans or broccoli cuts. Add to soup
during last 5 minutes of simmering. |
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