Jim's corn chowder

9 servings

Ingredients

Quantity Ingredient
3 Bacon slices, diced
½ cup Onion, minced
½ cup Celery, diced
2 cups Water
3 teaspoons Chicken bouillon
2 cups Potatoes, coarse diced
2 Bay leaves
2 cups Milk
2 cups Cream
3 cans Cream style corn
Fresh ground blk pepper

Directions

In a large soup pot fry diced bacon. Add onion and celery and saute until limp. Add water, bouillon, bay leaves and potatoes, cover and simmer 15 min. Add milk, cream and corn and cook until heated through.

Notes: Can use chicken stock to replace water and bouillon cubes. Can use 1 can whole kernel corn and 2 cans creamed corn.

To decrease fats, strain the bacon, onion and celery and drain on a paper towel before adding back to the pot and replace milk and cream with 4 cups skim or 2% milk and thicken with a slurry of water and 2 Tablespoons flour.

Optional additions: chopped ham, diced cooked chicken, grated cheddar cheese, chopped red and green bell peppers, garlic, hot pepper sauce, dry mustard, thyme, parsley garnish.

Submitted By JIM WELLER On 05-05-95

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