"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Potato Corn Chowder Recipe

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This recipe for Potato Corn Chowder, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tonya Upperman
Added: Saturday, February 11, 2006


1 Tbsp. butter
1/2 c. chopped celery
1 med. onion, chopped
1 1/2 c. diced, peeled potatoes
1 c. water
1/8 tsp. pepper
1 bay leaf
1 can (10 3/4oz) Campbells© condensed golden corn soup
1 c. milk
4 slices bacon, cooked and crumbled

1. In 3 qt saucepan over medium heat in hot butter, cook celery and onion 5 minutes or until tender, stirring occasionally.
2. Add potatoes, water, pepper and bay leaf. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes or until potatoes are tender, stirring occasionally.
3. Gradually stir in soup and milk. Cook, uncovered 5 minutes, stirring occasionally. Remove bay leaf.
4. To serve, ladle soup into bowls. Garnish with bacon and fresh bay leaf , if desired.




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