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Tomato Corn Chowder


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  • 3 medium potatoes, peeled and cubed (about 2 cups)
  • 1/4 cup onion, minced fine
  • 2 slices of bacon
  • 1 cup water
  • 1 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 can kernel corn, drained
  • 2 cups tomato juice
  • 1/2 cup milk
  • 4 tbsp flour



Step 1

Chop bacon into small pieces. Cook bacon with minced onions, until bacon pieces are crisp. Transfer to the soup pot. Add in one cup of water and the diced potatoes. Season with salt and pepper and simmer for 30 minutes until potatoes are tender. Do not drain.Add tomato juice and kernel corn to the soup pot.Mix together milk and flour until smooth. Add to the soup pot and heat everything for a few minutes until the soup is hot and has thickened.


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