Supper Corn Chowder
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 5 slices bacon
- 1 medium onion, sliced, separated into rings
- 2 cups whole kernel corn, cooked or canned - drained
- 1 cup cooked potato, diced
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 2½ cups milk
- 1 teaspoon salt
- dash black pepper
- butter, for serving
Instructions
- Cook the bacon in a large saucepan until crisp, remove to paper towels, drain fat leaving 3 tablespoons in the saucepan.
- Add onion to the saucepan and cook until lightly browned.
- Add remaining ingredients except the butter. Heat to boiling, then reduce heat and simmer 1-2 minutes.
- Crumble the bacon, sprinkle over the chowder.
- Ladle into serving bowls and place a pat of butter on each bowl. Enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
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