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Mom's Corn Chowder




Source of Recipe


Karin Dempsey of Weymouth.


2 15 1/4 -ounce cans creamed corn
4 cups milk
6 slices bacon
1 small chopped onion
2 large potatoes
salt and pepper

Peel, dice and parboil the potatoes. Drain and set aside. Cook the
bacon in a frying pan until crisp. Place on paper towel. Chop into
small pieces. Drain fat from the pan but reserve enough to sauté the
onions until translucent. In a large soup pot, add creamed corn,
milk, potatoes, onions and bacon. Heat until hot (do not boil). Add
salt and pepper to taste. Simmer for 30 minutes. Serves 6.