Corn chowder no2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Diced raw potatoes |
| ½ | cup | Diced onion |
| 1 | cup | Diced celery |
| 2 | cups | Boiling water |
| ¼ | pounds | Bacon |
| ¼ | pounds | Mushrooms; sliced |
| ¼ | cup | Diced green pepper |
| 1 | can | (No 2) cream style yellow corn |
| 3 | cups | Milk |
| 1½ | teaspoon | Salt |
| 1 | dash | Pepper |
Directions
Peel and dice potatoes. Add to onions, celery and water in top of 2¼ quart double boiler. Heat to boiling over direct heat, cover, reduce heat and simmer for 10 minutes. Meanwhile pan-fry bacon. Drain on absorbent paper. Saute the mushrooms and green pepper in ¼ cup of the bacon drippings for 5 minutes. Add this and remaining ingredients to the cooked vegetables and thin liquid. Reheat over boiling water. Stir gently to mix well. Serve piping hot garnished with bacon, broken in bits. Makes 8 cups.
Posted to recipelu-digest Volume 01 Number 323 by ncanty@... (Nadia I Canty) on Nov 28, 1997