Corn/Potato and Bacon Chowder

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.