"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Corn and Potato Chowder Recipe

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

Contributor:  
Contributor:  
Colin & Lorie Lund
Added: Wednesday, November 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 bacon slices, chopped
1 russet potato, peeled, cut into 1/2" cubes
1 15-oz. can creamed corn
1 tsp. dried thyme
1 small onion, chopped
1/2 red bell pepper, chopped
2 cups (or more) milk
1 cup corn kernels

Directions:
Directions:
Cook bacon in large heavy saucepan over medium heat until fat is rendered, about 3 minutes. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add potato and bell pepper and saute 1 minute. Add milk and bring to a boil. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes. Add creamed corn, kernels, and thyme to soup and simmer until heated through. Season to taste with salt & pepper. Optional: add fresh carrots cut into rounds for added color.

 

 

 

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