Demeter Made's Creamy Corn Chowder

Ingredients

4 inches slices of bacon, cut into ½ pieces
1/2 sweet onion, chopped
1 small large potato, peeled and cut into cubes
1 cup of water
1 tablespoon salt
1 1/2 cups milk
salt and pepper to taste

Preparation

1
In a large saucepan, cook bacon over medium-high heat until crispy:
2
Remove the bacon from the pan, drain on a paper towel and set aside.
3
Discard all but approximately 1 teaspoon of the grease from the saucepan.
4
Add chopped onion to the pan
5
Cook the onions in the reserved bacon grease until they begin to get soft and slightly browned. Add to the pan: potato, water, and salt.
6
Cover the pan and cook over medium-heat for 10-15 minutes or until the potatoes are tender. Stir in the canned corn, frozen corn, cream, and milk.
7
Reduce the heat to medium-low and simmer for 10 minutes. Season to taste.
8
Stir in the reserved bacon and serve hot with warm biscuits or corn muffins.

Tools

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Yield:

4

Added:

Thursday, December 10, 2009 - 4:54pm

Creator:

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