| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | 1 | Servings | |
INGREDIENTS
| 4 | sl | Bacon; chopped |
| 1 | lg | Onion; chopped |
| 3 | md | Potatoes; peeled & cubed |
| 2 1/2 | c | Water |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | cn | Whole corn (1 lb each) |
| 1 | Tall can evaporated milk | |
| 1/4 | c | Flour |
| Paprika for garnish |
INSTRUCTIONS
Cook bacon until crisp in a large heavy saucepan or dutch oven. Add onion and saute until soft. Add potatoes, 2 cups water, salt and pepper. Cover and simmer for 15 minutes or until potatoes are tender. Stir in corn (with liquid) and evaporated milk. Heat to bubbling. Blend flour with remaining 1/2 cup water. Stir into chowder. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 3 minutes. Ladle into soup bowls and sprinkle with paprika. Yield: 6 servings Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lynn Nelson <lynnn@erols.com> on Nov 09, 1997
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