Added By: The Franta Family
Corn Chowder
- ½ lb bacon cut in small pieces
- ½ tsp. salt
- 16 oz can kernel corn
- 1 can cream of celery soup
- 1 med onion, diced
- 1 ½ c milk
- 1 c diced raw potato
- Drain corn and reserve liquid.
- In a small stock pot, cook bacon till crisp & remove. Add corn liquid to bacon drippings, then add potatoes, onion & salt. Cover & simmer for 15 minutes, or until vegetables are tender. Add soup, milk & corn. Heat thru. Season with salt & pepper to taste. Add half of bacon, use remaining bacon to garnish.
