Corn-potato chowder
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Potatoes; peeled & diced |
| 1 | medium | Onion; cut in rings |
| ½ | cup | Celery; chopped |
| ½ | cup | Water |
| 1 | teaspoon | Salt |
| 1 | can | Whole Kernel Corn |
| 1½ | cup | Milk |
| ¼ | teaspoon | Dried Marjoram; crushed |
| 5 | slices | Bacon; crisp cooked & crumbled |
| Butter Or Margarine | ||
Directions
In saucepan combine potatoes, onion, celery, water and salt. Cover; cook til vegies are tender, 15 to 20 minutes. stir in undrained corn, milk, marjoram and dash pepper. Heat through. Serve in warmed bowls; top with crumbled bacon and a pat of butter or margarine.
Posted to recipelu-digest Volume 01 Number 165 by James and Susan Kirkland <kirkland@...> on Oct 26, 1997