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Quick
Corn Chowder
1 strip of
bacon, diced
1 medium onion, diced
1 – 14 1/2 ounce can of
chicken broth
2 cups of water
2 large potatoes, peeled and
diced
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 – 15 ounce can of whole
kernel corn, drained
1 cup of milk, divided
1/4 cup of all-purpose flour
Chopped fresh parsley,
optional
In a 3-quart saucepan, cook
the bacon until crisp and
remove onto a paper towel to
drain.
Cook the diced onion in the
bacon drippings until tender
and add the chicken broth,
water and potatoes and bring
to a boil.
Reduce the heat, cover and
simmer for 15 minutes or
until the potatoes are
tender.
Add the salt and the black
pepper and mix well. Next,
add the corn and 3/4 cup
milk.
Mix the flour and the
remaining 1/4 cup of milk
until smooth and add to the
soup.
Bring the soup to a boil and
cook, stirring constantly
for about 2 minutes.
Garnish with
bacon and parsley if
desired.
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