Recipe: Corn/Potato and Bacon Chowder
If you
can open a can and turn on the stove, you should be able to make this quick and
hearty chowder.
Warning: this is neither on my diabetic or
heart-healthy diet. This is pure comfort
food.
Ingredients:
4 slices thick cut bacon
1 can whole corn
2 can diced potatoes
8 ounces sour cream
1 pkg Chicken Flavor Booster
Parsley Flakes
Salt and Pepper to taste
Directions”
In a 2 qt
sauce pan. Cut bacon into 1” pieces.
Brown until just crisp, drain excess fat.
Add juice
from canned corn to pan and scrape browned bits from bottom of pan.
Add corn
and potatoes
Add one
half can of water
Add
Chicken flavor booster.
1
Tablespoon of dried Parsley Flakes
Bring to
boil. And turn off heat.
Stir in the sour cream and check for seasoning
(I
actually like a thicker soup so I added a ‘handful’ of potato flakes to
thicken)
If you want to 'fancy it up for company', serve with a dollop of sour cream and sprinkle with parsley flakes.
This is
really good with hot from the oven pre-packaged biscuits. The chowder will take less time than it takes
to preheat the oven and bake the biscuits.
These are original recipes that we've adapted
for recipes of family and friends. Some are very simple
open-cans-combine-heat-serve type of recipes. Some may require a little more preparation.
However, these are all good make-at-home
foods that you just might want to take to the potluck or covered dish.
