Corn Chowder

1. 1

   Peel the potatoes; dice and cook until fork-tender.

2. 2

   Drain; set aside.

3. 3

   Cook the bacon; save about 5 tablespoons bacon grease. Add about 6 or 7 tablespoons flour and brown.

4. 4

   Remove from heat. Add the milk.

5. 5

   Cook and stir on low until it thickens.

6. 6

   Add drained potatoes and the cream-style corn; heat.

7. 7

   Pour in bowl; crumble bacon on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.