Southwest Corn Chowder

1. 1

   Cook the bacon until crisp.

2. 2

   Drain.

3. 3

   Reserve a few tbs.

4. 4

   of bacon drippings.

5. 5

   Cook potato and onion in drippings until onion is slightly brown.

6. 6

   Add water and cover.

7. 7

   Simmer until the potato is tender.

8. 8

   Stir in the corn, soup, mushroom, milk and salt.

9. 9

   Heat to boiling.

10. 10

    Lower the temperature and add the chiles.

11. 11

    Simmer for a few minutes.

12. 12

    Serve with bacon crumbles on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.