Corn and Potato Chowder 2 tablespoon olive oil or 2 tablespoon of bacon grease 4 ounces Canadian bacon, chopped (about 3/4 cup) or chopped ham 4-6 slices of bacon, fried crisp and crumbled 3/4 cup chopped onions 3 - 4 tablespoons flour 1 teaspoon of salt ¼ teaspoon of black pepper Dash of red pepper or flakes 2 Bay Leaves 2 cups chicken broth 3 - 4 cups red potatoes, cut into 1/2-inch cubes (peeling on) 2 Bay Leaves 2 cups milk ( I had to add some corn starch to milk to make it thick enough) 1 can whole corn kernels, drained Directions: Fry bacon until crisp ( set aside ) on medium heat. Add ham; cook and stir 3 minutes. Add onions ; cook and stir 6 minutes or until softened. Sprinkle with flour, salt, and black pepper. Cook and stir 2 minute. Stir broth into saucepan until well mixed. Add potatoes and bay leaves. Bring to boil. Reduce heat to low; cover and simmer 15 - 20 minutes or until potatoes are tender, stirring occasionally. Stir in milk and corn. Bring to simmer. (Do not boil.) Simmer 10 minutes or until corn is tender. Discard bay leaves. Ladle into soup bowls to serve. Sprinkle crumbled bacon on top with green onions and grated cheese.
Posted on: Sun, 07 Jul 2013 04:47:25 +0000
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