New England Corn Chowder

1. 1

   In a large soup pot, fry the bacon until crispy.

2. 2

   Drain most, but not all, of the grease.

3. 3

   Add the cubed potatoes and onion. Cover over with water, being careful not to add too much water. Cook until potatoes are soft.

4. 4

   Add the evaporated milk and the four cans of corn to the hot mixture.

5. 5

   Stir and add about 2 to 3 cups of milk.

6. 6

   Simmer over a low heat for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.