Harvest Corn Chowder
- 1 md Onion, chopped
- 1 tb Butter or margarine
- 2 cn (14-1/2 ounces each)
- -cream-style corn
- 4 c Whole kernel corn
- 4 c Diced peeled potatoes
- 1 Can( 10-3/4 Ounces)
- -condensed cream of
- -mushroom soup, undiluted
- 1 Jar (6 ounces) sliced
- -mushrooms, drained
- 3 c Milk
- 1/2 md Green pepper, chopped
- 1/2 To 1 medium sweet red
- -pepper, chopped
- -Pepper to taste
- 1/2 lb Bacon, cooked and crumbled
In a saucepan, saute onion in butter until tender. Add cream-style corn,
kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red
peppers. Season with pepper. Simmer for 30 minutes or until vegetables are
tender. Garnish with bacon. Yield: about 12 servings (3-1/2 qts.).
From the files of Al Rice, North Pole Alaska. Feb 1994
kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red
peppers. Season with pepper. Simmer for 30 minutes or until vegetables are
tender. Garnish with bacon. Yield: about 12 servings (3-1/2 qts.).
From the files of Al Rice, North Pole Alaska. Feb 1994
