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Friday, October 8, 2010

Potato Corn Chowder

It's that time of the year when days are starting to cool and nights are cold and foggy here in my part of South Texas. I make this only twice in Autumn. Hey, that's all I can handle. My mom used to make this around the last part of September. I have to say... Sorry mom but mine is better. This recipe makes enough to feed an army 8 to 10.

Potato Corn Chowder                              Serves 8 -10

*Large bag Ore-Ida Southern Style Hash Browns
*1 large sweet yellow onion, minced
*1 lb. bacon, slightly frozen, (NOT the maple or smoked )sliced thin, like bacon bits.
*2 cans 12 oz. each Carnation Evaporated milk
*3 cans 15 oz. each creamed corn
*1 cup celery leaves, minced
*Salt and pepper to taste


Take a large stock pot and throw the Ore-Ida Hash Browns into it. Add water til it covers the potatoes. Add the celery leaves and a little salt and pepper and bring to a boil, stirring occasionally.

Slice the half frozen pound of bacon thinly into bacon bit pieces. Then take a large skillet and fry the onions and bacon bits until done. Don't burn them. Drain the onion bacon mix on a large paper towel and set aside. Reserve 2 tablespoons of the bacon grease.
When the potatoes are very soft, add creamed corn, bacon and onions, 2 tablespoons of bacon grease, and milk to the stock pot. Bring the whole thing to a simmer for 30 minutes. This will be slightly sweet from the corn. Add salt and pepper to taste. Serve with a crusty hard bread on the side.
*Special Note* Try to make this when hubby and / or kids are not around. They tend to pilfer the cooked bacon bits.

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