Corn Chowder
2 medium size white potatoes cubed
6 – 8 strips bacon
1 medium onion chopped
1/2 C. green pepper chopped
1/2 C. celery chopped
1 can corn
1 can creamed corn
1 1/2 C. heavy cream
Fry bacon until crisp, in a Dutch oven. Crumble bacon and set aside. Add potatoes, onions, green pepper and celery to the pan with the 1/2 of the bacon grease. Saute for about 3 minutes. Cover with water and cook until tender, about 25 minutes.
Stir in corns and cream. Mix well and season with salt and pepper to taste. Simmer for 15 minutes.
Serves 4 – 6.
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