Wednesday, December 5, 2007

Corn Chowder

1 can cream corn
1 lb. bacon
6 potatoes
1 lb. carrots
12 oz. can evaporated milk
1 onion (optional)

Cube potatoes and carrots. Steam until tender, not mushy. Cook bacon until crisp, then cut into bite-size pieces. Mix all ingredients into crockpot, and heat for 1 hour. Serves 4-6.

Notes: I chopped up an onion and cooked it with the bacon. I used maple flavored bacon, and it turned out rather well. I had more bacon than corn, so it was almost more of a bacon chowder than a corn chowder, but everyone really liked it. I cooked everything on high for about an hour and a half, but I doubled several of the ingredients so there was more to warm up.

1 comment:

  1. this is a great recipe and a very healthy one with all the vegetables and cream in it. I liked the simple and easy recipe to try for lunch or dinner soon. It will be part of my menu.