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Ingredients
| bacon: 6 strips (diced) |
| celery (chopped): 3/4 cup (diced) |
| onions: 1 (diced) |
| russet potatoes (diced): 1 cup |
| water: 1 cup |
| canned yellow sweet creamed corn: 1 14.75oz can |
| 2% milk: 1 cup |
| seasoning salt: 1/2 tsp |
| salt: 1/2 tsp |
| garlic powder: 1/4 tsp |
| black pepper: 1/8 tsp |
Bacon Corn Chowder
Credit: AllRecipes
User rating:
"I'VE SERVED this chowder for so many years that I don't remember where I got the recipe. It's one of my husband's favorite meals. It serves the two of us generously. If there's some left over, I freeze it for another time. -Joan Baskin, Black Creek, British Columbia"
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Prep Time
20 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
Directions
- In a saucepan, cook bacon, celery and onion over medium heat for 10-15 minutes or until bacon is cooked; drain. Add potato and water. Cover and simmer for 20 minutes or until potato is tender. Stir in remaining ingredients; heat through (do not boil). Refrigerate or freeze leftovers.