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Bacon-Corn Chowder

6 slices bacon, cooked, crumbled and set aside
2 cups water
2 cups diced potatoes
12 cup thinly sliced carrot
12 cup thinly sliced celery
14 cup finely chopped onion
1 teaspoon salt
12 teaspoon pepper
14 teaspoon dried thyme
1 (14 3/4 ounce) can creamed corn
7 12 ounces creamed corn (1/2 of one 14.75 oz. can)
14 cup butter
14 cup cornstarch
2 cups milk
1 12-2 cups shredded sharp cheddar cheese


In a large soup pot, (12 cup capacity) add the water, potatoes, carrots, celery, onion, salt, pepper and thyme. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes (until vegetables are some what tender) do not drain. Add the 1-1/2 cans of creamed corn, and bacon. Keep covered, and cook over very low heat. Intructions to cooking the White Sauce --. In a medium- size saucepan, (over low heat) add the butter until melted. In a glass measuring cup, combine the milk and cornstarch; mix well. Raise the heat just abit, and add the milk-cornstarch mixture. Keep stirring until it becomes somewhat thick. Add the shredded cheese; stir until completely melted. Add this to the corn chowder, stir and heat through thoroughly, but do not boil.

Source: www.food.com