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Corn Chowder


Serves 4

Boil together and drain:
2 medium potatoes - cubed
1 large onion - cubed

Add:
6 strips of bacon - chopped and fried
1 large can of cream corn
1/2 cup milk
1 teaspoon pepper
Salt to taste

While the first two ingredients are boiling, fry down the bacon in a large pot. Remove from heat. Lift out and drain off the remaining bacon fat (I save it to fry up onions and garlic for chili). Return bacon to pot. Add drained potatoes/onions and remaining ingredients in the pot. Place over med-low heat. Heat through; stirring often (try not to boil) - and serve.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.