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BellaOnline's Home Cooking Editor

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Corn and Potato Chowder

Guest Author - Sandy Moyer

Corn and Potato Chowder

  • 1/2 cup lean bacon, finely chopped
  • 1/4 finely chopped cup onions
  • 1/4 cup finely chopped celery
  • 2 cups potato cubes (peel and cut potatoes into 1/4" cubes
  • 1 can (12 to 16 oz.) corn, drained
  • 1 can (16 oz.) creamed corn
  • 2 cups milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Preparation -
Place the chopped onion, celery and bacon in the bottom of a 2 quart or larger glass or other microwave safe casserole dish, Cover and cook on full power for about 3 minutes, stopping to stir one time half way through. Add the cubed potatoes. Cover and cook on full power for about 6 or 7 minutes or until the potatoes are tender, stopping to stir twice. Add the corn, creamed corn, milk, salt and pepper. Heat on full power for about 4 minutes, stopping to stir half way through. Serve piping hot.

Simax Glass CasseroleSimax Glass Casserole
This clear, tempered glass 2-qt casserole is safe for gas or electric stovetops, ovens, and microwaves. It has a convenient pouring lip, double handles, and comes wiht a cork trivet for serving. Dishwasher safe.
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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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