Corn Chowder

Serves 8

Serve this meal with hot rolls or garlic bread.

To make this a heartier chowder, try adding chopped ham to it as well. (It's great to add ham when you have Honey Baked Ham leftovers from Thanksgiving or Christmas).

INGREDIENTS:

3 (__ oz) cans chicken broth

4-5 small red potatoes, cut into 1/2 inch cubes

1 1/2 cups celery, finely chopped

1 onion, finely chopped

1 carrot, finely chopped

3 cups corn kernels

8 oz (1/2 lb.) bacon, chopped

2 (__ oz) cans evaporated milk

1/2-1 cup potato flakes

salt & pepper to taste

DIRECTIONS:

Put the potatoes and carrots into a pot.  Cover them with chicken broth so it goes about 2 inches above the potatoes and carrots.  (If you run out of chicken broth, you can also use water.) Bring to a boil and cook until vegetables are soft all the way through, about 20 minutes.  While the potatoes & carrots are cooking, throw the chopped bacon, celery and onions into a saucepan. Saute until bacon is cooked.

By this time, the potatoes and carrots should be done.  Add the celery, onion, and bacon to the veggie/broth pot.  Do not drain the water.  Add the 2 - 3 cups corn (depending on how much corn you like. It is corn chowder, of course.)  Give it a good stir and simmer for about 10 minutes.

Reduce heat to low.  Add the evaporated milk. (Do not boil after adding the milk because it will scorch.)

The chowder is a little watery at this point.  Depending on how thick you like your chowder, you can add potato flakes to thicken it up.  Stir the flakes in slowly, little bits at a time until it's at the desired thickness.