Chili corn chowder
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Diced raw potatoes |
| 3 | cups | Water |
| 3 | tablespoons | Bacon fat or vegetable oil |
| 1 | tablespoon | Salt |
| 2 | cans | (1lb each) whole kernel corn |
| 1 | can | (10 3/4oz) condensed cream |
| Of tomato soup | ||
| ¼ | cup | Instant minced onion |
| 1½ | teaspoon | Chili powder |
| ¼ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Ground black pepper |
| ¾ | cup | Evaporated milk |
Directions
Combine potatoes, water and bacon fat in saucepan; bring to a boil.
Reduce heat and simmer, covered, until potatoes are tender. Add corn, soup, minced onion, chili and garlic powders and black pepper. Bring just to boiling point. Add milk and heat. Serve hot as a main dish soup.
Source: Fabulous Soups by Johna Blinn, page 20 Submitted By A4GY@... ("N. WEBBER") On 05-03-95