The Perfect Corn Chowder

1. 1

   Cook bacon until crisp.

2. 2

   Remove bacon only from pan, leave drippings.

3. 3

   Leave bacon dry and cool, (will be crumbled later).

4. 4

   Cook onion in bacon drippings until tender and golden in color, remove from heat.

5. 5

   Again leave drippings pan but this time along with onions.

6. 6

   Make instant potatoes, be sure to use a brand that requires butter/margarine, milk, and water.

7. 7

   In a medium pot add milk, corn, condensed cream of mushroom soup, pepper, onions and all of drippings left over.

8. 8

   Stir and bring to a boil.

9. 9

   Stir in the potatoes, then with fingers break bacon into tiny pieces and add to soup.

10. 10

    Add thyme, stir.

11. 11

    Make sure to stir well or the potatoes will stay mashed together.

12. 12

    After everything has been boiling for at least 10-15 minutes, and being stirred occasionally, remove from heat.

13. 13

    After the chowder has cooled to the temperature you wish to eat it at--ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.