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    Iowa Corn Chowder

    Source of Recipe

    List of Ingredients

    5 slices bacon
    1 medium onion, sliced and separated into rings
    2  cup milk
    2 cup frozen corn (1 10-ounce package)
    1 10.75 ounce can condensed cream of mushroom soup
    1 cup diced potato, cooked


    Step 1
    In a large saucepan, cook bacon until crisp. Remove; drain on paper towels. Crumble bacon. Reserve 2 to 3 tablespoons drippings in the saucepan.

    Step 2
    Cook onion rings in reserved drippings until tender. Stir in the milk, corn, soup and potato.

    Step 3
    Bring mixture to boiling. Reduce heat and simmer for 2 to 3 minutes. Remove from heat. Season to taste with salt. Top each bowl of chowder with some of the crumbled bacon. Makes 5-1/2 cups soup.




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