Corn Chowder

1. 1

   Peel potatoes and cut into cubes (similar to potato salad). Cut bacon crosswise into thin strips.

2. 2

   Place bacon in frying pan and begin to brown.

3. 3

   Dice the onion and add to the bacon when it is almost done and saute until the onion is done.

4. 4

   When done, pour off the fat and place bacon and onions in a large (1-gallon) pot. Add the potatoes and just cover with water.

5. 5

   Add salt.

6. 6

   Cook on medium, stirring occasionally.

7. 7

   When the potatoes are done, add the creamed corn and add milk to fill.

8. 8

   Cover and simmer for 30 minutes.

9. 9

   Serve with crackers.

10. 10

    Be sure to refrigerate the leftovers.

11. 11

    (It is better the second day.)

* Per serving · 4 servings · Values may vary.

No additional tips available.