Jefferson County Recipe of the Day: Potato Corn Chowder

Serve this wholesome recipe with garlic bread!

Ingredients

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

Directions

~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.


Copyright © 2021 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.

Comments are temporarily closed. A new and improved comments section will be added soon.