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Potato/Corn/Bacon/Cheese Chowder

Source of Recipe

Larraine McCrea


Recipe Introduction

"MONSTER STEW - rocks, potatoes and frogs" - Joscelyn

List of Ingredients

10 medium potatoes
1 package bacon
cheddar cheese
1 onion, or bunch green onions
1 can creamed corn
3 cans evaporated milk
salt
pepper
celery salt




Recipe

Peel potatoes. Cut into small pieces and steam until tender. (I use a vegetable rack). Slice bacon into small strips and cook on medium until done. Shred 2 cups cheese.

Combine ingredients. Warm thoroughly on medium until naturally thick and cooked through. Stir often, so milk doesn't burn on bottom of pan.

Serve with Parmesan/Garlic Bread. (Works WELL with gluten-free bread.)

Parmesan/Garlic Bread:

Toast bread. Cool. Spread with margarine. Sprinkle with canned or shredded parmesan and garlic salt. Spray coat frying pan. Cook toast face down on medium until browned.