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"Hunger is the best sauce in the world."--Cervantes

Corn and Bacon Chowder Recipe

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This recipe for Corn and Bacon Chowder is from The Bachmier Family Cookbook Project, 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:  
6 strips bacon, chopped
1/2 cup chopped onion
2 tbsp. flour
3/4 tsp. salt
1/4 tsp. pepper
2 cups chicken stock
3 cups diced potatoes
2 cups kernel corn
1 can Cream of Mushroom soup (optional)
2 1/2 cups milk

Directions:
Directions:
In a heavy saucepan, cook bacon over medium heat for 4 or 5 minutes or until crisp.Set bacon aside. Saute the onion in a small amount of bacon fat for about 5 minutes or until softened. Sprinkle with flour, salt and pepper, stirring for 1 minute. Gradually stir in stock until blended.

Add potatoes, simmer covered until almost tender. Add in corn. Stir in mushroom soup and milk. Bring to a simmer. Add bacon. Serve.

Note: I use leftover chopped ham quite often for this recipe.

 

 

 

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