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Corn Cheese Chowder

dinnersoup
From:
A Century of Mormon Cookery.- Hermine Briggs Horman
Ingredients
  • 6 bacon slices, cut into 1/2" pieces
  • 1 small onion, cut in half and sliced
  • 2 cans (16oz.) cream-style corn
  • 2 cups cubed, cooked potatoes
  • 2 1/3 cup hot water
  • 2/3 cup evaporated milk
  • 1 tsp salt
  • 1/4 tsp garlic salt
  • 1 1/2 cup cheddar cheese, cut into small cubes
1x
Steps
  1. Cook bacon until almost crip. Remove from fat with slotted spoon. Saute onions in hot fat. Remove from fat before they begin to brown.
  2. Cube raw potatoes and cook in 2 cup water just until tender. Drain water and reserve.
  3. Use the potato water to make up the 2 1/3 cup hot water, adding water as needed.
  4. Put all ingredients, except cheese, in heavy kettle and heat to simmering point.
  5. Remove from heat; stir in cheese and serve immediately.
Tips
Good! Make 1.5 batch