Corn
and Potato Chowder
(Kathy
Ford)
1/2 pound thin-sliced bacon, fried, crumbled
2 1/2 cups cooked corn kernels
2 1/2 cups cooked, small-diced potatoes
1/4 cup butter
1/2 cup onion, finely diced
4 tablespoons white flour
2 cups milk (use half and half for richer flavor)
1/4 teaspoon salt
1/4 teaspoon garlic powder
Prepare bacon, potatoes, and corn. Set aside. To make cream sauce, melt butter in large
skillet and sauté onion until translucent, but not brown. Stir in flour
and cook and stir for 4 minutes to remove flour taste. Slowly stir in milk or
half and half. Add salt and garlic powder, stirring with a whisk to
remove all lumps until smooth. Do not boil. Add bacon, potatoes,
and corn. If desired, stir in additional milk or half and half.
Heat through and serve hot. Makes 2 quarts.