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Corn Chowder

Yield 11 cups


  • 2 medium-size red potatoes, peeled and diced
  • 3 cups water
  • 3 bacon slices
  • 1 cup minced onion
  • 2 (14 3/4-ounce) cans cream-style corn
  • 2 cups milk
  • 1 (12-ounce) can evaporated milk
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg

How to Make It

  1. Bring potato and 3 cups water to a boil in a large Dutch oven; reduce heat, and simmer 40 minutes or until tender. Set aside. (Do not drain.)

  2. Cook bacon in a skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet, and crumble bacon. Sauté onion in drippings until tender.

  3. Stir bacon, onion, corn, and next 5 ingredients into Dutch oven.

  4. Bring to a boil over medium heat; reduce heat, and simmer, stirring often, 10 minutes.