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LOCATION: Recipes >> Soups >> Corn Chowder 11

Print this Recipe    Corn Chowder 11

Corn Chowder

2 cans cream style corn
2 cans cream of potato soup
4 slices bacon, cut in small pieces
4 med-large potatoes, cut in cubes
1 sm onion, diced finely
1 cup (250 ml) water
salt and cracked black pepper (to taste)
2 cups (500 ml) heavy cream

In saucepan, lightly fry onions till tender and bacon to slightly
crisp. In large pot boil potatoes till almost soft. Drain off
water and add bacon and onions. Add in the cream soup and cream
corn. Stir together well. Add in cream, mix thoroughly then add
water and mix again. Simmer on med-low heat and check after 15-20
minutes. Simmer over low heat for another 20-30 minutes, stirring
occasionally till slightly thickened. Serve hot with warm cornmeal
muffins.

Notes : Can substitute type of cream soups (potato works best),
add in 1 cup kernel corn and if sauce to chowder still needs
thickening add a couple tablespoons instant mashed potatoes.

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