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Sweet Corn and Potato Chowder
Nb persons: 4
Yield:
Preparation time:
Total time:
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| 4slices | bacon |
| 1/2 lb | small red potatoes, cut into 1/2" pieces |
| Minced onion | |
| 1/4 cup | all-purpose flour |
| 4 cups | milk |
| 2 cans (11 oz each) | corn kernels, drained |
| 1/4 tsp | salt |
| 1/8 tsp | cayenne pepper |
In large pot over medium high heat cook bacon until crisp, 6-8 minutes; drain on paper towels. Crumble; reserve. To drippings in pot add potatoes; cook, stirring occasionally, until lightly browned, about 12 minutes. Add onion and flour; cook, stirring, until flour is absorbed, 1 minute. Add milk, corn, salt and cayenne. Increase heat to high; bring to boil. Reduce heat to medium; simmer until potatoes are tender, about 20 minutes. Stir in reserved bacon. Makes 4 servings.
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