Perfect for an Autumn evening.
Potato Corn Chowder
12 medium russett potatoes, peeled and diced
1 medium onion, diced
2 cans creamed corn
1 can kernel corn, drained
1 package bacon, diced
Milk
Water
Salt and Pepper
In a large soup pot, fry bacon pieces on medium high heat until crispy. Remove bacon to drain on paper towels, and leave grease in pot. Fry the onions in the bacon grease until carmelized. Add potatoes and fry, stirring constantly, until somewhat tender. At this point, add enough water to barely cover the potatoes. Turn heat down a notch, and stir occasionally while it simmers until potatoes are very tender and soup is thickened. Turn heat down to low, add cans of corn, add milk to desired consistency, add salt and pepper to taste, and stir the bacon pieces back in. You can serve with grated cheese and sour cream, like a baked potato!
