Recipe: Double Corn Chowder

Double Corn Chowder

4 slices bacon
1 onion, chopped
2 cups frozen corn, thawed
1 (14-oz.) can creamed corn
1 (14-oz.) can chicken broth
1 cup water
2 cups frozen hash brown potatoes, thawed

In large saucepan, cook bacon until crisp. Remove cooked bacon, drain on paper towels, and crumble.

Cook onion in bacon drippings until crisp tender.

Add remaining ingredients, cover, bring to a boil, and simmer for 10-15 miutes. Add bacon and serve.

6 servings

To freeze, cool soup quickly in refrigerator, then pour into plastic freezer container; freeze solid. When ready to eat, place in saucepan with 1/4 cup water. Stir and heat until bubbly.