Monday, November 14, 2011
I created this recipe after tasting a great corn chowder at a restaurant. Enjoy!
8 baking potatoes semi peeled and cut in 1/2 inch cubes
8 sliced bacon cooked til crisp and chopped, reserve grease
3/4 cup onion or one medium, chopped
1 (14 oz) can chicken broth
2 (14 oz) cans creamed corn
2 cups whole milk
salt and pepper
Cook potatoes in salted water. Drain off most of the water but reserve to thin soup later.
In separate pan, sautee onions in 2 Tbsp butter. Add to potatoes in pot after you have drained off most of water. Add two cans cream corn, plus chopped bacon and 3 Tblsp of reserved bacon grease. Add broth and about 2 cups potatoe water, more if you want yours soup thinner. Add salt and pepper to taste. Bring to slow boil and simmer 10 minutes.