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Corn Chowder Soup Recipe

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This recipe for Corn Chowder Soup is from A Taste of the Past, Present & Future, 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:  
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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