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Harvest Corn Chowder |
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Serves: 12 Print this RecipeCarolyn Lough, Medley, Alberta 1 medium onion, chopped 1 tablespoon butter or margarine 2 (14 1/2-ounce) cans cream-style corn 4 cups whole kernel corn 4 cups diced peeled potatoes 1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted 1 (6-ounce) jar sliced mushrooms, drained 3 cups milk 1/2 medium green pepper, chopped 1/2 to 1 medium sweet red peppers, chopped Pepper to taste 1/2 pound bacon, cooked and crumbled In a saucepan, sauté onion in butter until tender. Add cream-style corn, kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red peppers. Season with pepper. Simmer for 30 minutes or until vegetables are tender. Garnish with bacon. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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