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Corn Chowder


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

6 cups cooked, cubed and peeled potatoes
1 lb bacon
1 med. onion
1 Tbsp butter
16 oz frozen corn
2 cups milk (give or take)
salt and pepper to taste


Fry bacon until crisp. Dice onion and saute` in butter until light brown and tender. Combine potatoes and onion in a 2-quart pot. Crumble bacon into small pieces and add to pot, stirring carefully. Add frozen corn and enough milk to cover the top. Heat on medium-low, stirring occassionally, until thoroughly warmed. Add salt and pepper to taste.


I do variations at times with this, like i put a spoonful of the bacon grease in the soup and stir for extra flavor (I know, I know bad for you but it's good!) or a dash of garlic powder and onion powder for that extra flavor. Just play around with what you like.


My son loves his thicker so sometimes I add in some potato bud flakes and it thickens it up so nicely.


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Notes

I love this recipe and always make a double batch because we rarely have left overs and when we do it is fabulous the next day! I'm not a real "measure it out" girl when I cook so feel free to adjust amounts according to your own tastes.

I do variations at times with this, like i put a spoonful of the bacon grease in the soup and stir for extra flavor (I know, I know bad for you but it's good!) or a dash of garlic powder and onion powder for that extra flavor. Just play around with what you like.

My son loves his thicker so sometimes I add in some potato bud flakes and it thickens it up so nicely.

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