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Corn Chowder Recipe

Serves 2.

INGREDIENTS

  • 1 17-ounce can creamed corn
  • 2 cups milk (do not use lowfat or nonfat)
  • 1 1/2 cups frozen diced hash brown potatoes (about 6 ounces)
  • 1 green onion, chopped
  • 3 pieces bacon, cooked, crumbled
  • salt and pepper

    DIRECTIONS

    Combine first 5 ingredients in heavy medium saucepan. Simmer over medium heat until soup is slightly thickened, stirring occasionally. Season with salt and pepper and serve.

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    • This entry was posted by by on Saturday, November 24th, 2007 at 11:20 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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