Jefferson County Recipe of the Day: Potato Corn Chowder

Serve this wholesome recipe with garlic bread!


1/2 pound bacon strips, chopped
1/4 cup chopped onion
5 medium-size Yukon Gold potatoes, peeled and cubed
1 – 14-3/4 oz. can cream-style corn
1 – 12 oz. can of evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper


~In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in the pan. Add onion to drippings; cook and stir over medium-high heat until tender.

~Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10 to 15 minutes or until tender. Drain, reserving 1 cup of potato water.

~Add corn, milk, salt, pepper, and reserved potato water to the saucepan; heat through. Stir in bacon and onion.

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