Jefferson County Recipe of the Day: Harvest Potato-Corn Chowder

This great-tasting recipe is easy to make!

Harvest Potato-Corn Chowder


1 medium onion, chopped
1 tbsp butter
2 regular size cans cream-style corn
4 cups whole kernel corn
4 cups diced peeled potatoes
1 regular size can condensed cream of mushroom soup, undiluted
1 – 6 oz jar sliced mushrooms, drained
3 cups milk
1/2 medium green pepper, chopped
1 medium sweet red pepper, chopped
Pepper (to taste)
1/2 pound bacon, cooked and crumbled


~In a large saucepan, saute onion in butter until tender. Add the cream-style corn, kernel corn, potatoes, soup, and mushrooms. Stir in milk. Add green and red peppers. Season with pepper.

~Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Garnish with bacon.

~Makes 12 servings.

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