Sunday Night Potato Chowder

1. 1

   Cut bacon into 1-inch pieces; cook in a 4-quart saucepan over medium-high heat, stirring, until crisp.

2. 2

   Transfer bacon to paper towel-lined plate to drain; pour off all the drippings from the saucepan.

3. 3

   Add tater tots to saucepan and cook over low heat, stirring constantly, for 1-2 minutes, until they thaw a bit.

4. 4

   Add in the drained bacon pieces, corn, milk, chicken broth; cook, stirring, over medium-high heat, until the chowder comes to a boil.

5. 5

   Lower heat to low, cover, and simmer 12-15 minutes or until tater tots are soft, stirring and mashing them as they cook.

6. 6

   When done, the chowder will have some chunks of potato in it.

7. 7

   Serve in individual bowls and sprinkle with pepper (and salt, if necessary).

* Per serving · 4 servings · Values may vary.

No additional tips available.