| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Dutch |
Barbara1 |
1 |
servings |
INGREDIENTS
| 2 |
md |
Red potatoes; peeled and diced |
| 3 |
c |
Water |
| 3 |
|
Bacon slices |
| 1 |
c |
Minced onion |
| 2 |
cn |
Cream style corn; (14 3/8 oz) |
| 2 |
c |
Milk |
| 1 |
cn |
Evaporated milk; (18 oz) |
| 1 |
c |
Chicken broth |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Nutmeg |
INSTRUCTIONS
Combine potatoes and water in a large Dutch oven and bring to a boil.
Reduce heat and simmer 40 minutes. Set aside. Cook bacon until crisp;
remove bacon and reserve 2 Tbls drippings. Crumble bacon. Saute onion
in drippings. Stir bacon, onion and remaining ingredients into potato
and water in Dutch oven. Bring to a boil, reduce heat and simmer,
stirring often, 10 minutes. Yield: 11 cups.
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