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Betty's Creamy Corn Chowder

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Uploaded on Mar 7, 2010

Betty demonstrates how to make Creamy Corn Chowder. This is a very light chowder that combines potatoes and corn, along with onions and seasonings, and is topped off with crisp bacon crumbles. This is a lower-calorie version of a traditional, hearty chowder.

Creamy Corn Chowder

6 slices bacon
1 medium to large onion, chopped
2 tablespoons extra-virgin olive oil
2 medium to large russet potatoes, peeled and cubed
1/2 cup water
14.5-oz. can cream-style corn
1 1/2 cups milk (You may use half and half for a creamier chowder.)
1/2 teaspoon salt
dash of ground black pepper

In a large skillet, cook the bacon until crisp. Crumble bacon, and set aside. Pour off all grease from the skillet, reserving the bits of bacon that have clung to the skillet. Add 2 tablespoons olive oil to the skillet, and saute a chopped onion until soft and browned from the bacon leavings. Place 2 cups of peeled, cubed potatoes, along with the sauteed onion, and 1/2 cup water in a Dutch oven. Bring to a boil over medium heat. Cover with a lid that fits, reduce heat, and simmer 18 to 20 minutes or until potatoes are tender. Stir in a 14.5-oz. can of cream-style corn, 1 1/2 cups milk, 1/2 teaspoon salt, and a dash of black pepper. Cook until thoroughly heated, stirring often. Do not boil. Ladle into bowls, and sprinkle crisp, crumbled bacon on top of each serving. You may serve this chowder with toasted bread, saltines, or cornbread sticks. I chose cheese crackers to accompany mine. This is lower in calories than most cream soups, although you can make changes as you like. If you are vegetarian, just leave out the bacon, and it will be a great meal for you! I hope you enjoy this recipe! --Betty :)

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