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Categories:Viewed: 103 - Published at: 6 years ago
Ingredients
- 6 slices bacon
- 17 oz. can whole kernel corn
- 2 c. pared, diced raw potatoes
- 1/2 c. chopped onion
- 1 c. diced celery
- 3 Tbsp. finely crushed soda crackers
- 1 tsp. salt
- dash of pepper
- 1 (10 1/2 oz.) can cream of mushroom soup
- 2 c. milk
Method
- Fry bacon in large kettle.
- Remove, crumble and set aside. Drain corn and add to the liquid drippings in kettle.
- Add potatoes, onion, celery, salt and pepper.
- Cover tightly and let simmer over low heat until vegetables are tender, about 10 minutes.
- Stir in the cream of mushroom soup, milk and crackers. Heat to boiling.
- Just before serving, sprinkle crisp bacon over top of chowder.
- Makes 6 servings.
