Corn Chowder

1. 1

   In a large saucepan, put oil, bacon bits and onions; cook until onions are tender, then add potatoes, corn, 1 1/2 cans chicken broth, salt and pepper; bring to a boil.

2. 2

   Reduce heat and simmer 15 to 20 minutes until potatoes are tender.

3. 3

   Combine the 1/2 can broth and flour; strain into the pot and stir until it thickens.

4. 4

   Reduce heat to low and stir in buttermilk.

5. 5

   Heat but do not boil.

6. 6

   Top each bowl with bacon bits.

7. 7

   Makes approximately 6 servings.

8. 8

   If it gets too thick, add more buttermilk.

* Per serving · 4 servings · Values may vary.

No additional tips available.