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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Potato-Corn Chowder Recipe

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This recipe for Potato-Corn Chowder is from 9th Street Church of Christ Family & Friends Cookbook , 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:  
4 med to large potatoes (about 2-2½ lbs.)
1 med onion
6 slices bacon
1 can cream of mushroom soup
1 can cream style corn
½ lb. of Velveeta (cut into chunks)
salt & pepper to taste
Directions:
Directions:
Peel and dice (or chunk) potatoes. Peel and dice onion. Put in a saucepan and barely cover with water. Boil together for about 10 min. or so. (Cooking too long will cause potatoes to "mush".) Drain or don't****
Fry bacon until VERY crisp, then crumble. Add bacon and most of the grease to the first mixture.
Add soup, corn, cheese, salt & pepper to mixture. Heat. Option: If you want a richer soup, drain water off the potato-onion mix and add milk, or half and half to desired consistency. MMMMmmm
Personal Notes:
Personal Notes:
I originally got this recipe from Middleton's in Ballinger, Tx in 1989.

 

 

 

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