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LOCATION: Recipes >> Soups >> Corn Chowder 06

Print this Recipe    Corn Chowder 06

Corn Chowder

8-10 medium potatoes peeled and diced
1 medium onion, diced
1 can creamed corn
1 can whole corn
1/2 to 1 cup (approx) milk or cream
fresh parsley, minced
salt and pepper to taste
dab of butter (optional)
crumbled, crispy fried bacon (optional)

Put potatoes and onions in 2 qt saucepan. Add approx 1 tsp. of salt
and enough water to fill 2/3 of the way to the top of the potatoes;
DO NOT actually cover the potatoes with water. Stir.

Boil potatoes and onions until the potatoes are starting to get
tender, but are not mushy. Add the entire can of creamed corn, and
the (drained) can of whole corn. Heat thoroughly. Add parsley,
milk, salt, pepper, and butter and crumbled bacon. Do not bring to
a boil after adding milk, but cook on low heat for at least 15
minutes to warm the milk and blend the flavors (longer is better).

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