Homestyle Corn Chowder
OMG ! ! ! ! ! ! It is FANTASTIC.
6 Slices if Bacon - crumbled (use for final topping)
1 C Chopped Onion
4 Red Potatoes - cubed and unpeeled
1 C Water
2 (14.75 oz) Cans Cream-Style Corn
3 C Half & Half
1 t Salt
1/4 t Black Pepper
1, In a soup pot, over medium heat, cook bacon until crisp. Remove, place on a paper towel lined plate, let cool crumble and set aside.
2. Over medium heat, cook onion in bacon drippings 3 to 4 minutes, or until tender, stirring constantly.
3. Add potatoes and water, bring to a boil. Stir, reduce heat to low and simmer 18 - 20 minutes, or until potatoes are fork tender.
4. Stir in remaining ingredients; cook until thoroughly heated, stirring often. Ladle into bowls, top with bacon and serve immediately.
*~*~ OPTIONS ~*~*
Carrots - slice/cube enough to be similar in size to the onion/celery
2 C Buffalo Chicken - precooked, shredded/pulled
(Recipe we use to make Buffalo Chicken.)
We added the celery and carrots with the onions in step 2.
Chicken was added in step 4. If you don't have Buffalo Chicken, regular rotisserie chicken (shredded/pulled) would work.