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Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 6 |
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Quick, my favorite word and this chowdah is mad good!! Starts with canned soup, but you can't tell by the end result. I usually use a 3 ounce container of real bacon pieces from Wal-mart and then saute the onion in cooking spray. You can substitute the frozen corn with 1 1/2 cups cooked fresh corn kernels. Ingredients:
3 slices bacon, diced |
1 small onion, finely chopped |
10 3/4 ounces condensed cream of potato soup, undiluted |
3 cups milk |
black pepper, to taste |
10 ounces frozen whole kernel corn |
2 tablespoons chopped parsley |
Directions:
1. In a 3 quart sauce over medium heat fry bacon until lightly browned and crisp.
2. With slotted spoon remove to a paper towel to drain.
3. Discard all but 1 tablespoon of fat in pan.
4. Add onion to pan and saute over low heat until tender, about 2-3 minutes.
5. Add soup, milk, pepper and corn.
6. Cover and cook about 5 minutes.
7. Ladle into bowls.
8. Garnish with bacon and parsley.
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