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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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TENNESSEE CORN CHOWDER This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pfeiffer Estate in Arlington, Texas in 1986. Ingredients:
2 cups diced potatoes |
1 cup chopped white onion |
1 cup chopped bacon |
1-1/2 cups water |
16 ounce can cream style corn |
1 cup evaporated milk |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
Directions:
1. In large saucepan cook potatoes until tender.
2. Drain and stir in onion, bacon and water and cook 30 minutes.
3. Add corn and milk and heat through.
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