Corn Potato Chowder
5 to 6 slices of Bacon (or more, as desired)
1 small Onion coarsely chopped (or more/less, to taste)
1 5 oz. jar of cheese spread (we use bacon-flavored), or equivalent amount of American cheese
1 17-oz. can whole Kernel Corn, drained
1 cup diced Baked Potato (or more, as desired)
1 can Cream of Mushroom Soup
2 1/2 cups Milk
1 teaspoon butter
Salt and Pepper to taste.
Cut bacon into small pieces and fry until done; drain bacon on paper towels to absorb excess fat. Lightly sauté onions in bacon fat and also drain on paper towels to absorb excess fat. Mix remaining ingredients in large cooking pot (or slow cooker) and add drained bacon and onions. Heat thoroughly until cheese melts and serve with crusty French bread.
Use ham instead of bacon.
Replace half of the milk with cream or half & half for a richer flavor.
Use 1 cup (or more) frozen corn.
Add small pieces of red/yellow/orange bell pepper.
Garnish with sliced green onions or shredded cheddar cheese.
Per serving based on 4 servings per recipe: 327 calories, 16 grams fat, 38 grams carbohydrate, 3 grams fiber, 13 grams protein. Vitamin A 10%, Vitamin C 23%, Calcium 29%, Iron 8%.
This chowder is one of our favorites! Since all the ingredients are cooked before they go into the pot, it only needs heating through until the cheese is melted. We put it in our slow cooker on low and check it regularly to make sure the soup does not boil.