iowa corn chowder
We love this soup! It is savory and a bit sweet, with a nice creamy broth.
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
11 cups
Ingredients
- 1/4 pound bacon, diced
- 1 1/2 cups onions, chopped
- 1 cup celery, sliced
- 4 cups red potatoes, peeled and diced
- 1 cup water
- 2 cans whole kernel corn, drained (17 ounce cans)
- 2 cups milk
- 12 ounces can evaporated milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon black pepper
How To Make iowa corn chowder
-
Step 1Cook the bacon in a large Dutch oven until crisp; remove the bacon, reserving 2 tablespoons drippings in the pan. Set the bacon aside.
-
Step 2Saute the onions and celery in the drippings over medium heat until tender. Add the potato and water. Brink to a boil; cover, reduce heat, and simmer 10 minutes or until the potato is tender.
-
Step 3Add the corn and milks; stir well. Stir in the reserved bacon, salt, and peppers; cook until thoroughly heated. Taste and adjust for salt/pepper if needed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes