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Corn Chowder


  • 2 lbs. Potatoes, peeled and cubed
  • 1 lb. Bacon
  • 1 chopped onion
  • 4 TBS. Flour
  • tsp. Salt
  • tsp. Black pepper
  • 3 cans creamed corn (14.75 ounces each)
  • cup shredded Cheddar Cheese
  • Paprika
  • Approximately 2 cups of milk - (this will vary depending on how thick you want it to be.


  • Boil potatoes in salt water until soft.
  • Mash of the potatoes and set aside
  • Fry the bacon until crisp. Crumble and set aside.
  • Fry the onion in the bacon grease until translucent.
  • Put the cooked onions into a large stockpot. Add the flour and heat until the mixture is bubbly and the flour is dissolved.
  • Add the milk and bring to a boil - stir frequently, so it does not scorch.
  • Once it boils, add the salt, pepper, bacon, corn and potatoes.
  • Heat soup until hot.
  • Serve garnished with a dash of paprika, a sprinkle of cheddar cheese, and if you want to save any of the crisp bacon, you can crumble some on top.

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