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Potato corn chowder

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Ingredients/Components

milk - 4 c
dried minced onion - 1 onion,
mustard - 1 tsp
frozen corn kernels - 2 c
thick sliced bacon - 1/4 lb
stems celery with leaves, finely chopped - 3 item
medium sized potatoes, cut in cubes - 3 item

How to make potato corn chowder:

Cut up bacon into 1-inch pieces. Cook in a Dutch oven until crisp and golden. Remove with slotted spoon. Set aside.

Saute the onion and celery in about 2 tablespoons of fat in the Dutch oven (discard the rest). Takes about 5 minutes. Add potatoes, corn, mustard and milk. Simmer until done. Add salt and pepper.

If you prefer a thicker soup, use instant mashed potatoes to make it so. Enjoy.

Recipe categories: Potato, Soups & stews, Chowders.

Rating:

3.5

Average rating: 3.5, total votes: 8

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