Corn Chowder

Corn Chowder - Serves 3-4

  • Fry 6-8 pieces of bacon in large skillet, remove and crumble*
  • Use 1 Tbsp. of bacon drippings and saute medium onion until translucent and remove
  • Add 2 large diced potatoes with 3/4 cup water to pan
  • Cover and boil for 10 minutes until potatoes are tender
  • Return onions to pan along with 1 can (16 Oz.) creamed corn, 1 can cream of mushroom soup and 2 cups milk
  • Bring to boil, reduce heat and simmer for 10 minutes
  • Top each serving with crumbled bacon bits and pat of butter (optional)
*For those who prefer less calories, substitute 1 Tbsp. Olive Oil for bacon drippings and use bacon bits. You can also use skim milk.