Demeter Made's Creamy Corn Chowder

Photo: Jessica

Ingredients

4 inches slices of bacon, cut into ½ pieces

1 small large potato, peeled and cut into cubes

1 tablespoon salt

1 1/2 cups milk

salt and pepper to taste

In a large saucepan, cook bacon over medium-high heat until crispy:

Remove the bacon from the pan, drain on a paper towel and set aside.

Discard all but approximately 1 teaspoon of the grease from the saucepan.

Add chopped onion to the pan

Cook the onions in the reserved bacon grease until they begin to get soft and slightly browned. Add to the pan: potato, water, and salt.

Cover the pan and cook over medium-heat for 10-15 minutes or until the potatoes are tender. Stir in the canned corn, frozen corn, cream, and milk.

Reduce the heat to medium-low and simmer for 10 minutes. Season to taste.

Stir in the reserved bacon and serve hot with warm biscuits or corn muffins.

Thursday, December 10, 2009 - 4:54pm