Bacon, Potato and Corn Chowder

This recipe uses a can of creamed corn but the last one I got did not have whole kernels so I made creamed corn with frozen whole kernel corn.  I used the included recipe.  I also added cubed ham to make it more of a meal.

Potato, Bacon and Corn Chowder

1/2 lb bacon strips, chopped

1/4 C. chopped onion

1- 1 1/2 lbs. Yukon Gold Potatoes ( 4 or 5 medium) peeled and cubed

1 can 14 oz can cream style corn

1 can  (12 oz) evaporated milk

1/4 tsp. salt

1/4 tsp. pepper

Crisp bacon, drain. Save 11/2 tsp. drippings.  Add onions to drippings and cook tender.

Place potatoes in saucepan, cover with water, boil, reduce to medium, cook uncovered 10-15 minutes.  Drain, reserve 1C. potato water.

Add corn, milk, salt & pepper and reserved potato water.  Heat though & stir in bacon and onion.

Creamed Corm 

8 servings                         4 servings

2 (10 oz) pkg frozen corn 1 pkg corn

1 C. heavy cream         1/2 C. cream

1 tsp. salt         1/2 tsp. salt

2 Tbsp. sugar         1 Tbsp sugar

1/4 tsp. pepper         1/8 pepper

2 Tbsp. butter         1 T. butter

1 C. whole milk         1/2 C. milk

2 Tbsp flour         1 T. flour

1/4 C.fresh grated Parmesan  1/8 C. 

Combine over medium heat:  corn, cream, salt, sugar, pepper and butter.  Whisk together flour and milk. Stir and heat until thickened. Add cheese until melted