"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Corn Chowder Soup Recipe

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This recipe for Corn Chowder Soup, by , is from A Taste of the Past, Present & Future, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Schauer
Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 slices bacon
1 medium onion
2 cups milk
2 cups cooked or canned whole kernel corn
1 half cup chopped cooked potatoes
1 (10 3/4 oz) can cream of mushroom soup
Dash of pepper
2 tsp snipped fresh thyme or 1/2 tsp dried thyme

Directions:
Directions:
In a large saucepan, cook the bacon until crisp. Remove bacon from saucepan, reserve 1 tablespoon drippings. Drain bacon and crumble and set aside.

Cook onion in the reserve drippings over medium heat until tender. Stir in the milk, corn, potatoes, soup, pepper and thyme (if desired). Bring to boil; reduce heat. Simmer, uncovered, for 2 minutes. To serve, ladle into soup bowls and sprinkle bacon over each serving.

Number Of Servings:
Number Of Servings:
4 Servings

 

 

 

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