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Recipe: Corn Chowder

Soups
recipelink.com Chat Room Recipe Swap - 2000-11-24
From: Kelly~WA

Corn Chowder

4 slices bacon
3 medium onions, sliced
4 medium potatoes, sliced, skins on
11/2 c. fresh or frozen corn
1 beef bouillon cube
1 c. water
crabmeat or scallops (optional)
3 c. milk
salt and freshly ground pepper to taste

Fry the bacon until crisp. Drain and reserve it.
Saute' the onions in bacon fat until tender, then transfer to a 3-quart saucepan along with the
potatoes, corn, bouillon cube, and water. Cover and cook 15 minutes. Add crabmeat or scallops, if desired, and cook 2 minutes more. Add the milk and
heat almost to the boiling point. Add salt and
pepper, ladle into bowls, and garnish with the bacon, crumbled into pieces.

Serves 4 to 6

MsgID: 312244
Shared by: Chat Room
In reply to: Thank You: Thanksgiving Leftover Recipes (35)
Board: Daily Recipe Swap at Recipelink.com
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