Corn Chowder

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Creamy, rich and thick.

3 cups diced potatoes
1 cup chopped celery
1 cup grated carrots
1 cup chopped onion
2 cups water
4 bacon slices, diced
1/4 cup all purpose flour
2 1/4 cups milk
13 1/2oz. evaporated skim milk (or light cream)
14 oz. cream-style corn
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cayenne pepper, optional
Makes 10 cups chowder
Cover and cook potato, celery, carrot and onion in water in large saucepan until tender.
Do not drain.
Fry bacon in frying pan.
Mix flour in with bacon.
Stir in both milks until mixture boils and thickens.
Add to potato mixture.
Add corn, salt, pepper and cayenne pepper.
Stir and heat through.
 
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