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Prep Time: 1800 Minutes Cook Time: 5400 Minutes |
Ready In: 7200 Minutes Servings: 8 |
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Ingredients:
1 cup(s) butter |
1/2 red onion chopped fine |
1/2 pound(s) bacon cooked, drained and chopped |
4 russet potatos peeled and chopped |
2 can(s) yellow & white corn drained |
2 cup(s) half & half or milk |
1 can(s) condensed cream of chicken soup as is in can |
Directions:
1. in a large skillet, cook bacon, place cooked bacon on paper towel, drain grease. Chop bacon once cooled.
2. in same (bacon) skillet, over medium heat, melt butter. Add chopped onion, potato,drained corn, and chopped bacon, saute in butter for 10 minutes stirring frequently.
3. reduce heat to simmer or low, add half and half or milk, until the contents are just covered (about 2 cups). Add the cream of chicken soup, it thickens the chowder.
4. Simmer uncovered for at least 1 hour. (until potatoes are cooked)
5. I usually simmer this chowder for 3 hours, stirring occasionally. It can be made as described above but cooked in a crock pot on low for 4 hours if you are bringing it to a potluck.
6. My kids love this chowder!
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