Leslie's Corn Chowder 2
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
- Servings: 16
- 10 potatoes, peeled and cubed
- 10 slices bacon
- 1 onion
- 5 tablespoons flour
- 3 (14 3/4 ounce) cans creamed corn
- 15 ounces whole kernel corn
- 2 (12 ounce) cans evaporated milk
- 3 -5 cups 2% low-fat milk
- salt
- pepper
- 1/4 cup butter
- 2 cups cheese, shredded
Recipe
- 1 cut up potatoes, boil for 15 minutes. drain.
- 2 while potatoes are boiling, fry bacon until crisp, let cool, then crumble.
- 3 chop the onion up then saute in the bacon grease and mix in flour and cook while stiffing a lot.
- 4 dump potatoes, bacon, and onion mixture in huge pot. add corns and evaporated milk. add 2% milk until you get it to the level of soup you want. add salt & pepper.
- 5 cook.
- 6 add butter & cheese, stirring a lot so it doesn't scorch.
- 7 serve with corn bread.
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