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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy! Ingredients:
1/2 cup diced bacon |
4 medium potatoes, peeled and chopped |
1 medium onion, chopped |
2 cups water |
3 cups cream-style corn |
2 teaspoons salt |
ground black pepper to taste |
2 cups half-and-half |
Directions:
1. Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
2. Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
3. Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.
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