CORN CHOWDER

This is for you, Morgan. 

Corn Chowder
6-8 slices of slab bacon
2 medium onions, finely chopped
2 cups chicken broth
3 potatoes, peeled, cut in 1/2 inch cubes
2 cans cream of corn
2 cans whole kernel corn
2 cups regular milk
2 cups 1/2 and 1/2
1/2 tsp ground sage
1 tbsp dried parsley
salt and pepper
4 tbsp of butter
Using your dutch oven, cook the bacon til crisp. Using the bacon fat cook the onions, but do not brown. Saute them until soft. Add the potatoes and the 2 cups of chicken broth. Cook potatoes until soft about 6-8 minutes. Watch them so they don't get overcooked. Add all the corn, seasonings and the milk and 4 tbsp of butter. Allow to cool then place in the refrigerator and enjoy the next day. Corn chowder always taste better after allowing to set. It improves with age.

Made by Lynn for Secret Recipe Club  9/19/2011