Bacon-Potato Corn Chowder


  • 1/2 pound bacon strips, chopped
  • 1/4 cup chopped onion
  • 1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (12 ounces) evaporated milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • in a very giant cooking pan, cook bacon over medium heat till crisp, stirring often. take away with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat till tender.
  • Meanwhile, place potatoes in a very giant saucepan; add water to hide. bring back a boil high heat. cut back heat to medium; cook, uncovered, 10-15 minutes or till tender. Drain, reserving one cup potato water.
  • Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion.


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