Helms Bakery Corn Chowder |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe has been a family favorite for many years. I believe my mother originally found this recipe in a newletter published by Helms Bakery. I usually quadruple this recipe, because as much as everyone loves it, and eats plenty, they love the leftovers even more. I would be in so much trouble if I did not have enough leftovers for at least a couple more meals per person. Ingredients:
1/4 lb bacon |
1 small onion, chopped |
1 (15 ounce) can creamed corn |
1 cup potato, diced (small) |
1 1/2 cups canned tomatoes, cut up |
1 teaspoon salt |
1 tablespoon sugar |
1 dash pepper |
1 1/2 cups boiling water |
1 cup evaporated milk |
Directions:
1. Cut raw bacon into small pieces. Fry until crisp. Remove bacon pieces and set aside. Pour off most of the bacon fat.
2. Add onion to the pan and cook slowly, without browning, for 5 minutes.
3. Add corn, potatoes, tomatoes including juice, salt, sugar, pepper and water.
4. Cook slowly until potatoes are tender.
5. Heat evaporated milk, just to the simmering point.
6. Remove soup from the heat, and stir in milk and bacon pieces. Serve immediately.
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