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    Corn Chowder

    Ingredients

    1/2 lb. bacon, diced
    1 large onion, sliced
    1 1/2 cup sliced celery
    3 Tbsp. margaring
    6 cups diced raw potatoes
    1 1 /2 cup water
    3 cans cream-style corn
    3 cups milk
    2 cans evaporated milk
    1 tsp. salt
    pepper to taste
    2 Tbsp. parsley

    Directions

    Cook bacon until crisp in large kettle.  Remove
    and drain off fat.  Saute onion and celery in same
    kettle 5 minutes.  Add potatoes and water; cook
    over low heat 10 minutes, or until potatoes are
    done.  Stir in corn; add milks, bacon, salt and
    pepper.  Heat just to boiling point.  Serve hot with
    parsley sprinkled on top.
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