Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.
Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.
Brown bacon and add onions. Sautee until onions are soft and translucent.
Drain excess fat.
Add the next three ingrediants and reduce heat.
Cover and simmer for 15 minutes or until potatoes are tender, stirring often to prevent sticking or burning.
Add the sugar and season with salt and fresh black pepper to your liking.
t is hot. Add chopped bacon and cook until browned to
In a dutch over, fry bacon crisp.
Remove from dutch
Fry bacon, drain & crumble & set aside.
Fry chopped onion in butter until transparent, add sweet corn and creamed corn, bacon and grated cheese.
Add pepper is desired. Stir frequently.
Heat covered on low for about 30 minutes.
Serve in bowls.
Heat butter in a large saucepan on medium. Saute bacon 2-3 mins until golden. Add potato and stock. Bring to a boil on high. Reduce heat to low. Simmer, covered, 8-10 mins until potato is tender. Stir in milk, corn and celery. Simmer, uncovered, 10-15 mins. Stir in spring onion and season to taste. Serve in warmed bowls, topped with chili pepper and parsley. Accompany with toast.
ou use it.).
Cook bacon in heavy large pot over
otatoes.
Add corn and juice of corn, creamed corn, bacon, milk, and evaporated
CORN CHILE CHOWDER:
Preheat the oven to
edium-high heat, cook the bacon (if using) until crisp.
Cook bacon until crisp and chop. Drain/remove bacon fat. Put vegetable oil in large pot and add bacon, onion, fennel, and garlic. Saute for about 2 minutes over medium-high heat. Add flour and stir while cooking for 1 minute. Slowly add stock, stirring constantly to avoid lumps. Add potatoes and cook until just tender. Add corn and cream and bring to a boil. Season with cayenne sauce, salt, and pepper. Put about half the chowder in the blender and puree. Serve hot.
In a Large stock pot :Saute the onion and celery in butter until soft.
Add potatoes, chicken broth and water. Simmer for 25 minutes or until potatoes are cooked.
Mash the potatoes just a little to make chowder thicker.
Add milk, corn, bacon, and eggs.
Sprinkle with parsley, salt, and pepper.
Cover and simmer for 20 minutes.
Serve warm.
If using fresh corn, remove corn from cobs.
Set aside.
Saute bacon in large pot until brown.
Remove bacon with slotted soup spoon and set aside.
Add celery and onions and cook in bacon fat until almost tender.
Pour in champagne and continue cooking until vegetables absorb liquid.
Return diced bacon to pot and stir in corn.
Moisten with cream.
Add thyme and simmer gently for 15 minutes.
Add clams to soup and continue cooking at a simmer until ready to serve.
Makes about 4 quarts.
In a large soup pot, melt butter.
Add garlic, onions, pepper, celery and cook until soft.
Add potatoes, broth, and seasonings.
Stir, cover, and simmer 15 minutes.
Add frozen corn, creamed corn, and cream.
Simmer for 30 minutes, or until potatoes are tender.
Add bacon (if used), and a little milk if chowder is too thick.
Re-season, if needed.
Cut bacon in small pieces; fry lightly in saucepan.
Remove from pan.
Saute onions in bacon fat.
Add water and potatoes. Cook until potatoes are done.
Add canned milk, corn, bacon and seasonings.
Heat and serve.
If fresh corn is used, cook with potatoes.
or until mixture reaches a chowder-like consistency. Add sriracha sauce
Cook bacon in a large heavy saucepan
slices of the bacon until crisp. Remove bacon, drain and crumble
br>Add soup mixture, Rotel, corn, bacon and chicken to the vegetables