New england corn chowder
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Bacon |
| 1 | medium | Onion, thinly sliced |
| 4 | cups | Potatoes, cubed |
| Two 10-oz. packages frozen whole kernel corn. | ||
| 4 | cups | Milk, divided |
| 1 | tablespoon | Sugar |
| ¼ | cup | Butter |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
Directions
Cook bacon, drain on paper towels, crumble and reserve. Place potatoes, onion and 1 cup water in pot and bring to a boil; simmer for 10 minutes; drain and reserve. In different pot simmer corn, 1 cup milk, sugar and butter for 10 minutes. Combine reserved potatoes and onions with corn mixture. Add salt, pepper and remaining 3 cups milk. Add bacon.
Posted to MC-Recipe Digest V1 #557 by "Maria M. Schaefer" <mariam@...> on Apr 08, 1997