 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
From Lansing, Michigan, Lee Deneau writes, “Nothing warms my body and brings back memories of home like a bowl of corn chowder. My mother's recipe was much more time consuming than mine, but I like this one just as well.” With lots of corn, bacon and potatoes, the soothing soup will fill you up on chilly days. From Quick Cooking 2006 Ingredients:
4 slices bacon, diced |
1/2 cup onion, chopped |
1 (15 ounce) can potatoes, drained and diced |
2 cups milk |
1 (14 3/4 ounce) can cream-style corn |
1/2 teaspoon garlic salt |
1/8 teaspoon pepper |
Directions:
1. In a large saucepan, cook the bacon and onion until bacon is almost crisp; drain. Add potatoes; saute for 2-3 minutes. Stir in the milk, corn, garlic salt and pepper. Simmer, uncovered, until heated through. Yield: 4-6 servings.
|
|