Corn And Potato Chowder - cooking recipe

Ingredients
    6 slices bacon, cut into 1 inch pieces
    1 onion, chopped
    4 stalks celery, sliced thin
    2 potatoes, peeled and diced
    2 1/2 (15 ounce) cans whole kernel corn
    3 quarts water
    2 cups non-dairy creamer
    2 teaspoons onion powder
    1 teaspoon chicken bouillon powder
    7 tablespoons all-purpose flour
    1 cup water
    salt and pepper to taste
Preparation
    Render bacon in a skillet and set aside.
    In a stockpot add the water, onion, celery and potatoes. If desired, add 2 chopped carrots. Boil until tender. Add the non-dairy creamer, stirring constantly. Add the corn, onion powder, chicken soup base, salt, pepper and cooked bacon.
    Bring mixture to a boil. Whisk together the flour and the 1 cup water and slowly add this mixture, stirring constantly. Cook over medium heat until slightly thickened. Ladle into bowls and serve.

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