Morris Press Cookbooks LogoCookbooks For Sale Logo
home email map
      SEARCH FOR:       FIND:       FROM:       VIEW:      
Add / Edit your book.

Bacon Corn Chowder

  • 6 bacon strips
  • 3/4 c. diced celery
  • 1 sm. diced onion
  • 1 c. diced raw potato
  • 1 thinly sliced carrot
  • 1 c. water
  • 1 can creamed corn
  • 1 c. milk
  • 1/2 tsp. seasoned salt
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/8 tsp. pepper
     
 
In a heavy saucepan cook bacon, celery and onion over medium for 10 to 15 minutes. Remove bacon and drain off fat. Add water, potato, and carrot. Cover and simmer for 20 minutes until potato and carrots are tender. Stir in creamed corn, milk, and seasonings. Heat do not boil. Yield: 4 servings.
 





Note: We cannot guarantee recipe accuracy. Permission is required to copy and post recipes to other web sites; however, you may print and e-mail recipes.





Copyright © 1995-2017 Morris Press Cookbooks®   •    Privacy
3212 E. Hwy 30    •    Kearney, NE 68847    •    800-445-6621

































































menu 1
menu 2
menu 3
menu 4