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This recipe for POTATO AND CORN CHOWDER SOUP, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Tuesday, November 4, 2008


6 slices bacon
1 medium onion, finely chopped
3 medium to large potatoes, peeled and cubed
1 c. sliced celery
2 can Campbell’s cream of potato soup
1 can cheese soup
1 can sliced carrots
1 can cream style corn
Milk (not skim)
1 cube or ½ tsp. chicken bouillon
1-2 c. cubed turkey (optional)

Cook bacon, reserving bacon grease.

Heat 1-2 T grease in large soup pot and sauté onion over medium heat for 3-5 minutes.

Add potatoes to pot and enough water to cover (2-2-1/2 c.). Cook until tender, 15 to 20 minutes. After 10 minutes, add celery. Reduce heat to low. Add 3 cans of soup, carrots, corn and bouillon. Add 1-1/2 soup cans of milk. Simmer 15 to 20 minutes. Stir frequently to make sure bottom does not burn. After 10 minutes, add cubed turkey. Add crumbled bacon just before serving.




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