Thursday, January 22, 2009

Potato Corn Chowder


  • 1 lb bacon
  • 1 large onion (chopped)
  • 6 large potatoes peeled and diced (or canned potatoes)
  • 1 1/2 cups baby carrots (diced)
  • 3 stalks celery
  • 2 cups sour cream
  • 3 cups milk
  • 4 cups frozen corn
  • 1 can cream of chicken (26 oz)
  • 2 tbs salt
  • 1/2 teaspoon pepper
  • 2 cups water


Slice and dice all the veggies

In large pot, brown bacon. You can also microwave, if you prefer. Then cook onions for 4 minutes or until soft. Drain grease. Add potatoes, celery, carrots, and water. Simmer for 15 minutes (Medium heat). Add salt and pepper. Once potatoes are soft, add milk, cream of chicken, sour cream, and corn. Stir until blended. Reduce heat to low and simmer for 15 minutes. Add salt and pepper to taste.

This makes about 10-12 servings. I always make extras because it is just as good reheated, and it freezes well, if any of it lasts that long.

What's your favorite wintertime meal?

1 comment:

Anonymous said...

This looks delicious! I made some potato leek soup last night actually. It's so cold here that we've been on a soup kick lately; I could probably eat soup every day for a pretty long time before getting sick of it. I will have to try this recipe next!