 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
This hearty corn chowder tastes best if you let flavors ripen overnight in the fridge. Ingredients:
4 slices bacon |
1 small onion, diced |
2 cups diced raw potatoes |
2 teaspoons salt |
1/4 teaspoon pepper |
1 cup water |
1 (14 ounce) can creamed corn |
1 cup frozen corn |
1 quart 2% low-fat milk |
1 (12 ounce) can evaporated milk |
2 tablespoons butter |
oyster crackers |
Directions:
1. In stock pot, fry bacon until crisp; remove and drain on paper towels.
2. Add onion to bacon fat in stock pot; sauté until softened.
3. Add potatoes, salt, pepper, and water; bring to steaming point.
4. Lower heat and cook until potato is tender (about 15 minutes).
5. Add creamed corn and frozen corn. Pour in milk and evaporated milk. Add butter and reheat slowly. Check seasoning; add more salt and pepper if needed.
6. Stir in crumbled reserved bacon.
7. Serve with oyster crackers.
|
|