Saturday, December 6, 2014

Corn Chowder

Corn Chowder
  • 3 medium potatoes
  • 2 small onions
  • 1 pound bacon
  • 1 pound corn kernels (fresh or frozen)
  • 2 cups milk
  • 2 cups water
  • salt and pepper, to taste
Peel and dice the potatoes and onions.
Dice the bacon and fry in a Dutch oven.
Without draining the fat, add the diced potato and onion. Season with salt and pepper. Cook over low heat until the potatoes are soft all the way through.
Add the corn and the water and simmer for 10-15 minutes.

Add the milk and adjust seasoning.

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