Helms Bakery Corn Chowder
photo by Tea Jenny
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 113.39 g bacon
- 1 small onion, chopped
- 425.24 g can creamed corn
- 236.59 ml potato, diced (small)
- 354.88 ml canned tomatoes, cut up
- 4.92 ml salt
- 14.79 ml sugar
- 0.25 ml pepper
- 354.88 ml boiling water
- 236.59 ml evaporated milk
directions
- Cut raw bacon into small pieces. Fry until crisp. Remove bacon pieces and set aside. Pour off most of the bacon fat.
- Add onion to the pan and cook slowly, without browning, for 5 minutes.
- Add corn, potatoes, tomatoes including juice, salt, sugar, pepper and water.
- Cook slowly until potatoes are tender.
- Heat evaporated milk, just to the simmering point.
- Remove soup from the heat, and stir in milk and bacon pieces. Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Well, I hope you kids pass this down to there kids, as it was delicious. I love evaporated milk in any thing and this hit the spot. We had my FIL for dinner and he went home with what was left in the pot, I didn't mind as I can and will make it again. The crispy bacon bits on top gave it an extra Mmmmm.Thanks for a keeper. Made for PAC spring 2009
RECIPE SUBMITTED BY
Glassylady
Indianapolis, Indiana