Saturday, January 4, 2014


2 slices bacon
1 small yellow onion
2 medium-sized potatoes
3/4 cup water
1 can (16-oz) cream-style corn
1 1/2 cups milk
2 tbsp butter
1 1/4 tsp salt
1/2 tsp sugar (optional)
dash of freshly ground black pepper
chopped parsley for garnish

Dice bacon slices and set aside.

Cut onion into thin slices.

Peel and dice potatoes.

Place bacon in a medium-size skillet and cook over medium heat until the fat starts to cook out; add the onion and cook, stirring often with a wooden spoon, until the onion is golden brown and bacon pieces are crisp.

Add the diced potatoes to the bacon/onion mixture in the skillet; add the water and bring to a boil over high heat. Reduce the heat, cover skillet, and simmer mixture approximately 10 minutes until the potatoes are just getting tender.

Add the corn to the potato mixture; stir in the milk, butter, salt, sugar (if using), and pepper; cover pan and simmer another 5 minutes or until chowder is hot.

Place chowder in serving bowls and sprinkle with the chopped parsley for serving.

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