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Potato Corn Chowder Recipe

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This recipe for Potato Corn Chowder, by , is from TRIED AND TRUE: BY SHERYL MOBERLY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheryl Moberly
Added: Thursday, September 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 lb. Potatoes cubed
1 lb. frozen sweet corn
1/2 Red Bell Pepper
1/2 Green Bell Pepper
1 large Sweet Onion
5 slices bacon (crispy and crumbled)
Oregano to taste
2 cans Chicken broth
16 oz Half & Half
1 stick Butter
Instant Mash potato flakes (optional)

Directions:
Directions:
Cook potatoes in large pot in the chicken broth with onion. When potatoes are tender add the Sweet corn, butter, and oregano. Simmer until potatoes are soft.
Add the half and half until hot. Add the red and green pepper and the bacon and butter until the butter is melted. If you would like a thicker soup add mashed potato flakes until you achieve the thickness you desire.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I fry the bacon in the pot that i am making the soup in for added flavor.

 

 

 

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