Yield: 8
Corn Chowder
Ingredients
- 2 (14.5 ounce) cans chicken broth
- 2 (15 ounce) cans whole kernel corn
- 4 slices bacon
- 1 large white onion, diced
- 3 cups diced potatoes
- 2 (12 fluid ounce) cans evaporated milk
- ⅓ cup butter
- salt and pepper to taste
Instructions
- Cook bacon slices and crumble.
- In a large pot over medium heat, combine broth, corn, onion and
potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20
minutes, until potatoes are just tender; add bacon crumbles. - Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.
