Corn Chowder

By Craig_Allen

Ingredients

• 5 slices of bacon, fried crisp
• 1 medium onion, chopped
• 2 cups cooked, canned or frozen whole kernel corn
• 1 cup diced raw potatoes
• 1 can condensed cream of mushroom soup
• 2 1/2 cups milk
• Salt and pepper to taste
• Butter

Preparation

Step 1

In a heavy saucepan, cook bacon until crisps. Rove and set aside on paper toweling. Pour off all but 3 Tablespoons of drippings. Add onion; saute until tender. Add corn, potatoes, undiluted soup, milk and seasonings. Heat to boiling, reduce heat and simmer 10 minutes or until potatoes are tender. Serve sprinkled with crumbled bacon and dotted with butter. (Reheats well.)

Okay, the Kozy/Smith version is much more of a dump. I use a large onion, one can of creamed corn and at least one can of whole kernel corn, drained. I use way more potatoes, because I love them, and that means that I usually use more than one can of cream of mushroom soup – then enough milk to make it the right consistency. Once the potatoes are cooked, I dump the bacon and butter right in to increase that butterfat and make it yummy.