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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I'VE SERVED this chowder for so many years that I don't remember where I got the recipe. It's one of my husband's favorite meals. It serves the two of us generously. If there's some left over, I freeze it for another time. -Joan Baskin, Black Creek, British Columbia Ingredients:
6 bacon strips, diced |
3/4 cup diced celery |
1 small onion, diced |
1 cup diced uncooked potato |
1 cup water |
1 can (14-3/4 ounces) cream-style corn |
1 cup milk |
1/2 teaspoon seasoned salt |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/8 teaspoon pepper |
Directions:
1. In a saucepan, cook bacon, celery and onion over medium heat for 10-15 minutes or until bacon is cooked; drain. Add potato and water. Cover and simmer for 20 minutes or until potato is tender. Stir in remaining ingredients; heat through (do not boil). Refrigerate or freeze leftovers. Yield: 4 servings.
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