Corn Chowder

Page 479

| Course Type: Soups and Stews

(1 review)

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Recipe Review

A simple corn chowder that is easily made with pantry ingredients, this was quite satisfying. The recipe relies on canned foods -- creamed corn and canned potatoes -- but there are enough fresh ingredients to give it the flavor of a fully home-made soup.

Bacon is chopped, sauteed, and onion and celery added. The liquid called for is all milk (we used 1%). I replaced the canned potatoes with fresh small red-skinned potatoes, and I supplemented the creamed corn with frozen.

Parsley is called an optional, but it greatly enhanced the flavor, so don't leave it out!

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