Recipe: Corn Chowder (not Applebees)

Corn Chowder
Serves: 10-16


1 Lb. raw bacon - coarsley chopped
1 lrg. onion - minced
2 Tbls. butter
2/3 cup all-purpose flour
5 cups canned evaporated milk
3 cups 2% milk
5 med. potatoes - peeled, diced, boiled
1 can corn nibblets - drained
3 Tbls. brown sugar disolved in 1/8 cup warm water
1/4 cup dried sweet basil
1/4 cup parsley flakes
5 bay leaves
salt and pepper - to taste


In a large pot, cook bacon and onion in butter until bacon is crispy. Stir in flour. Add canned milk, a cup at a time, slowly stirring after each cup is added. Stir in 2% milk the same way. Add remaining ingredients. Simmer, stirring constantly, until potatoes are tender and soup is thickened.


NOTES: For variations, you can substitute clams for the corn to make clam chowder OR remove corn to make potato chowder. The possibilities are unlimited.