Harvest corn chowder
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, chopped |
| 1 | tablespoon | Butter or margarine |
| 2 | cans | Cream-style corn (14 1/2 oz. ea.) |
| 4 | cups | Whole kernel corn |
| 4 | cups | Diced peeled potatoes |
| 1 | can | Condensed cream of mushroom soup, undiluted |
Directions
(10¾ oz.) 1 Jar Sliced mushrooms, drained (6 oz.) 3 C Milk ½ Medium Green pepper, chopped ½-1 Medium Sweet red pepper, chopped Pepper to taste ½ Lb. Bacon, cooked and crumbled In a saucepan, saute onion in butter until tender. Add cream-style corn, kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red peppers. Season with pepper. Simmer for 30 minutes or until vegetables are tender. Garnish with bacon. Yield: About 12 servings.
(3 ½ qts.) SOURCE:*Carolyn Lough, Medley, Alberta, Country Woman, July/Aug. 1993 POSTED BY: Jim Bodle 1/94 Submitted By SHARON STEVENS On 11-10-94