In large pan, cook the bacon until crisp. Remove bacon to paper towels and pour off most of bacon grease leaving about 3 Tbsp. in pan. Saute onion rings until lightly browned. Add potatoes and 1/2 cup water.
Cook over medium heat for about 10-15 minutes, until potatoes are tender. Add corn, milk, salt and pepper. Heat thoroughly. Pour into bowls and top with crumbled bacon.
By Sandy from Graettinger, IA
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In a hot deep skillet cook about 8 strips of bacon until crisp. Remove bacon and drain well and set aside. Drain all of the bacon fat except 1 Tablespoon. To that add 1 small diced onion and cook until transparent.
Then add about 4 cups of water and 2 large cubed peeled potatoes. Cook until the potatoes are tender. Add corn (I have used 4 ears of fresh corn on the cob by taking a knife and removing all of the kernels) and also add the cobs as this gives a nicer flavor to the chowder by adding the milkiness of the cobs. If you like you can add frozen corn or canned corn.
Add 1 can of condensed milk to the pan. Cook until the corn is fully cooked, if using corn on the cob. (Remove cobs if you added them.) Add fresh ground pepper and salt (I use sea salt). Remove about 1/2 cup of the liquid from the pan and add about 2 tablespoons of flour using a whisk to incorporate the flour and whisk away until all lumps are dissolved. Add this back to the pan and heat until everything is hot and add the bacon (which I break into little pieces by using a rolling pin).
This is wonderful with home-made bread and a very hearty meal in the winter time. Hope you enjoy this as I've had this recipe for over 40 years. Happy eating.
By Susan from ThriftyFun
Heat oil in medium saucepan. Add celery, onion, and green pepper and sauté for 2 minutes. Add corn, potatoes, water, salt, pepper and paprika. Bring to boil, and then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender. Place 1/2 cup of milk in jar with tight fitting lid. Add flour and shake vigorously. Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk. Cook, stirring constantly, until mixture comes to boil and thickens. Server garnished with chopped, fresh parsley.
Yield: 4 servings. Serving Size: 1 Cup. Each serving provides: Calories: 186, Saturated fat: 1 g, Cholesterol: 5 mg, Sodium: 205 mg, Total fat: 5 g, Total fiber: 4 g, Protein: 7 g, Carbohydrates: 31 g, Potassium: 455 mg
This recipe has been provided courtesy of the Department of Health and Human Services.
By Connie from Cotter, AR
By Robin from Washington, IA
This has been a family favorite for years. It is simple and enjoyed by everyone. It's creamy and I serve it all by itself. This really warms you up on our cold Florida winter nights. :)
When the potato's are tender, add the whole corn, creamed corn and warm this up. After warmed to eating temp. add the evaporated milk and butter, salt, pepper, garlic and onion powder to taste.
By Kenyoun from PSL FL
In a large saucepan, saute onion and green pepper in butter until tender. Add broth and potatoes. Bring to a boil. =
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