Bacon Corn Chowder
Being economical is easy when it comes to this delicious Bacon Corn Chowder. You can use leftover baked potatoes to make the cubed potatoes called for in this classic chowder recipe.
2 cup cubed, peeled potatoes
1/2 cup chopped onion
1/2 cup finely chopped celery
1 (8-ounce) can cream-style corn
1 (15-ounce) can whole kernel corn, drained
1 (12-ounce) can evaporated milk
1/4 tsp Salt
2 slices fried bacon, crumbled
1/8 tsp cayenne Pepper
Combine potatoes, onion and celery in a large saucepan. Add enough water to cover vegetables. Simmer for 20 minutes or until tender; drain. Return vegetables to saucepan.
Partially mash the potatoes with a fork. Add cream-style and whole kernel corn to potato mixture.
Bring to a simmer. Add evaporated milk; mix well. Simmer for 5 minutes.
Add cayenne pepper and salt to taste. Ladle into soup bowls. Top with crumbled bacon.
Bacon Corn Chowder tip: Bacon slices freeze beautifully, and there's no reason to defrost the slices before cutting them into small pieces. When fried, you'll have already crumbled bacon.