- 8
4.3/5
(15 Votes)
Ingredients
- 8 slices bacon, diced
- 1 c. onion, chopped
- 4 14-1/2 oz. cans chicken broth
- 4 c. potatoes, peeled and diced
- 4 c. creamed corn
- salt and pepper to taste
- Garnish: chopped fresh parsley
Preparation
Step 1
Cook bacon in a Dutch oven over medium heat until almost crisp; add onion and cook until tender. Add broth, potatoes and corn; cover and bring to a boil. Reduce heat; simmer 12 to 15 minutes, until potatoes are tender. Add salt and pepper to taste; garnish with parsley.
Serves 8.