Double-Corn Chowder

By dkosik

Ingredients

• 5 slices bacon
• 1 1/2 c whole kernel corn
• 1 medium onion, thinly sliced
• 1 c diced, pared raw potatoes
• 1 can cream of celery soup
• 1 3/4 c milk
• 1-16 oz can cream style corn

Preparation

Step 1

In a large saucepan, cook bacon until crisp. Remove bacon, reserving drippings in pan. Drain whole kernel corn, reserving liquid. Add water to liquid to make 1/2 cup; add to drippings. Add onion, potatoes and 1/2 teaspoon salt. Cover and simmer for 15 minutes or until vegetables are tender. Add soup, milk and corns. Heat thoroughly. Season to taste. Crumble bacon over top.