Chicken Corn Chowder - cooking recipe

Ingredients

3 medium white potatoes, diced
3 strips bacon, cooked and diced
1 c. minced onion
1 (20 oz.) pkg. fresh frozen cream-style corn
1 c. chicken stock
1 c. cooked diced chicken white meat
1 (13 oz.) can evaporated milk
2 1/2 c. milk
salt to taste
pinch of nutmeg
chopped parsley

Preparation

Cover potatoes with water and boil until they are soft. Do not drain. Fry bacon very slowly and when brown and crisp, remove from pan. Saute the onions in the bacon fat until light brown. Add bacon and onions to the potatoes; blend in the corn, stock and milks. Gently fold in chicken. Season with salt and nutmeg. Simmer 5 to 10 minutes, stirring once. Garnish with parsley. Delicious on a cold winter night or anytime.