CORN CHOWDER

I hope you enjoy this recipe.  Remember that chowders are considerably thicker than soups, so be careful when adding liquid at the end.  I love to make chowders because you can experiment with different levels of flavor---since this one is corn---that should be the predominant tone.  Revisit the clam chowder recipe that I posted in September for another family favorite.  Enjoy!

Ingredients:

2 T. olive oil

2 T. butter or margarine

1 onion, chopped

2 potatoes, peeled and cubed

1 cup chicken broth

1 cup water

1 cup milk

2 cans cream-style corn (or frozen)

1 can whole kernel corn (or frozen)  Substitute more cream-style corn if you don’t want to use any whole kernel in this recipe.

Kosher salt to taste

Black pepper to taste

3 pieces of cooked bacon, crumbled

Intructions:

*Saute onion in olive oil and butter. Set aside.

* Place potatoes, broth and water into a saucepan.  Cover and simmer 15 to 20 minutes or until potatoes are almost tender. Add more water or broth if desired to cook the potatoes.

* Stir in onions, milk, corn, salt and pepper to taste; continue to cook, stirring frequently, until heated through.  Add more milk or corn if desired. Taste and alter ingredients accordingly.

*Sprinkle with crumbled bacon to serve.