Tuesday, January 25, 2011

Bacon Corn Chowder

It is a rainy chilly day...How about some soup!! Here is a great recipe I found in a church cookbook. You will love it!

Bacon Corn Chowder

6 bacon strip, diced
3/4 c. diced celery
1 small onion, diced
1 c. diced, uncooked potato
1 c. water
1 (14 3/4 oz.) can creamed style corn
1 c. milk
1/2 seasoned salt
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper

In a saucepan, cook bacon, celery, and onion over medium heat for 10 to 15 minutes or until bacon is cooked; drain. Add potato and water. Cover simmer for 20 minutes or until potato is tender. Stir in remaining ingredients; heat through (do not boil). Refrigerate or freeze leftovers.

Makes 4 Servings


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