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"Those who forget the pasta are condemned to reheat it."--Unknown

Bread and Roses Corn Chowder Recipe

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This recipe for Bread and Roses Corn Chowder is from Betty's Bests, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 Tbs. bacon fat or margarine
3 medium onions thinly sliced
3 cans whole kernel corn w/juice (16 oz.)
3 cans cream of mushroom soup
2 cups milk
3 large cans evaporated milk
1 tsp. salt
4 cups diced potatoes (cooked)
3 cups carrots, cooked (optional)
Directions:
Directions:
Cook onions in fat until soft then add everything else and simmer 20 minutes.
Personal Notes:
Personal Notes:
Dear Bread and Roses "Angels"
I thought this might be a good time to go back to corn chowder for a while. We shall make it Feb 5, Mar 5 and April 2. This is the recipe for those of you who have not made it before. Extra corn and potatoes are always welcome if you want and I usually add cooked carrots because they are so nutritious.
Thanks so much,
Betty

 

 

 

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