Recipe by Rainette
Can be made up to 3 days before required. I've made this a bunch of times at our place because we love corn. So quick to prepare.
- 1 onion
- 2 slices bacon, rashers
- 30 g butter
- 750 g potatoes, peeled and cubed
- 2 cups chicken stock
- 440 g creamed corn, can
- 375 ml milk
Directions See How It's Made
- Chop onion and bacon.
- Melt butter in a large pan. Add bacon and onion and stir over medium heat for 4 mins or till golden.
- Add potato and stock and bring to boil. Reduce heat to low and simmer covered for 10 minutes
- Stir in creamed corn and milk and lightly simmer, uncovered, for 10 mins or until potato is tender and chowder has thickened. Stir regularly so bottom doesn't stick.