Eastern corn chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | slices | Bacon |
| 1 | Medium onion, thinly sliced | |
| 2 | Med potatoes, pared & diced | |
| Water | ||
| 2 | cups | Milk |
| 1 | cup | White sauce mix |
| 17 | ounces | Cream style corn |
| 1 | teaspoon | Salt |
| dash | Pepper | |
| 1 | tablespoon | Butter or margarine |
Directions
In large frying pan, cook bacon until crisp. Crumble and set aside.
Reserve 3 Tbsp bacon drippings in pan. Add onion and cook until light brown. Add potatoes and enough water to cover. Cook over medium heat 10 to 15 minutes, until potatoes are cooked. Combine milk and white sauce mix in a small saucepan. Cook over low heat until thick and smooth, stirring constantly. Stir in cream style corn, salt and pepper. Add to potato mixture and heat through about 10 minutes. Top each serving with crumbled bacon and margarine.
Submitted By MEG ANTCZAK On 02-12-95