Potato Corn Chowder
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 medium russet potatoes
- 5-6 slice bacon
- 425.24 g can creamed corn
- 226.79 g bag frozen corn
- 340.19 g can evaporated milk
- 59.14 ml butter
- onion powder
- salt
- Tabasco sauce
- 236.59 ml grated cheese
directions
- Fry bacon and set aside.
- Dice potatoes and put in large pot. Add just enough water to cover potatoes. Add about 1/2 tspn of salt. Crumble bacon into potatoes while cooking and add about 1 tablespoon of bacon grease to water.
- Cook until potatoes are fork tender.
- Do not drain any water. Mash potatoes until chunky with a masher.
- Add cream corn, frozen corn, evaporated milk and butter. Season with salt, onion powder and pepper. Heat through till hot, stirring occasionally.
- Ladle into soup bowls and add grated cheese and tabasco to taste.
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