Creamy Corn Chowder – Eat With Your Eyes


Ingredients: 4 slices of bacon, cut into ½ pieces,2 cans creamed corn,12 ounces package of frozen corn,1 cup of light cream,1 1/2 cups milk,1 small large potato, peeled and cut into cubes,1/2 teaspoon salt,1 salt and pepper,1/2 sweet onion, chopped,2 1/2 quarts cold water

  1. Remove the bacon from the pan, drain on a paper towel and set aside.Discard all but approximately 1 teaspoon of the grease from the saucepan.
  2. Add chopped onion to the pan
  3. Cook the onions in the reserved bacon grease until they begin to get soft and slightly browned.
  4. Add to the pan: potato, water, and salt.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.Reduce the heat to medium-low and simmer for 10 minutes. Season to taste.Stir in the reserved bacon and serve hot with warm biscuits or corn muffins.


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