Friday, October 22, 2010

Corn Chowder

Corn Chowder
4 large potatoes, diced
1 med onion, diced
6 slices bacon, cooked and crumbled
3 cups creamed corn
2 cups water
salt and pepper
1/4 cup heavy cream or 2 cups half and half
Cook bacon in skillet. Remove and crumble, set aside. In the remaining grease add potatoes and onion and cook for 5 minutes. Add 2 cups water and stir, scraping all stuff off the bottom of the skillet. Add creamed corn, salt, pepper. Lower heat to low and cover. Cook for 20 minutes until potatoes are cooked through. Heat cream in microwave and add to soup. Stir and let thicken a few minutes. Serve in bowl with a garnish of bacon pieces.


Tami said...

Thanks for the recipe. I've been looking for a good corn chowder recipe. This one sounds great. Can this be put in the freezer if I make a double batch?

Southerner said...

Tami- I have never frozen it so I dont know. I should...??? Let me know if you try it.