| 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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