Corn Chowder

The New McCall's Cookbook, 1973

1 hour — 8 Servings Print RecipeEmail Recipe

Ingredients

4	slice	bacon (finely chopped)
1	medium	onion (thinly sliced)
4	cup	potatoes (about 4 medium potatoes - pared and cubed)
4	cup	fresh corn kernels (cut from cob)
1	cup	heavy cream
1	teaspoon	sugar
1⁄4	cup	butter (or margarine)
2 1⁄2	teaspoon	salt
1⁄4	teaspoon	white pepper
2	cup	milk

In a large saucepan with cover, sauté bacon, over moderate heat, until Golden.

Add onion, potatoes, and 1 cup water. Cover; bring to boiling, and simmer for about 10 minutes, or until potatoes are tender but not mushy.

Remove cover, and set saucepan aside.

In medium saucepan with cover, combine corn, cream, sugar, and butter. Simmer, covered and over low heat, 10 minutes.

Add to potato mixture with remaining ingredients. Cook, stirring occasionally and over low heat, until heated through – do not boil.

If fresh corn kernels are not available, you may use two 10 ounce frozen whole kernel corn – thawed.