Demeter Made's Creamy Corn Chowder
By: Jessica
Published: Thursday, December 10, 2009 - 4:54pm

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
2 cans of cream-style corn
1 cup of light cream
1 1/2 cups milk
12 ounces package of frozen corn
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.