Corn Chowder

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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