Lunch: Corn Chowder Recipe
Ingredients
6 potatoes, peeled and diced
Water
1 can (16 ounces) whole kernel corn, drained
4 cups whole milk
1 large onion, diced
4 bacon strips, cooked and crumbled
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
Instructions
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Add remaining ingredients; bring to a boil. Reduce heat and simmer for 15 minutes or until onion is soft.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
