Linda's Corn Chowder

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READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 8
    large potatoes, peeled, and cubed into 1-inch squares
  • 2
    (14 3/4 ounce) cans corn, with juice
  • 2
    (14 3/4 ounce) cans cream-style corn
  • 6
    slices bacon, fried, and crumbled
  • 2
    large onions, cut in 1/2, then thinly sliced
  • 2
    quarts milk
  • 1
    (12 ounce) can evaporated milk
  • 12
  • salt and pepper, to taste
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DIRECTIONS

  • In a lg. pot, put in potatoes, and onions, and 2 teaspoons salt. Add enough water to cover all. Let come to a boil. Boil about 15 minutes.
  • Drain out water, just leaving enough liquid to cover potatoes.
  • Add corn and juice of corn, creamed corn, bacon, milk, and evaporated milk. Stir.
  • Add stick of margarine, and stir as it melts, to blend inches Heat on med. for 20 minutes.
  • If you want to thicken the chowder, do so now, by adding about 1/2 cups flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
  • Add salt and pepper, to taste.
  • Makes a big pot.
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