Corn Chowder

Bring a taste of Mexico right to your dinner table with this Corn Chowder. The whole gang will go crazy for the flavor.

Serves: 3

Preparation Time: 10 min

Cooking Time: 33 min

Ingredients

• 6 slices bacon
• 1 cup chopped onion
• 2 medium-sized round red potatoes, cubed
• 1/2 cup water
• 1 (14.75-ounce) can cream-style corn
• 1 1/2 cups half-and-half
• 1/2 teaspoon salt
• Dash of pepper

Instructions

1. Cook bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings in Dutch oven. Crumble bacon, and set aside.
   
   
2. Cook onion in drippings over medium heat, stirring constantly, until tender. Add potatoes and water; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until potatoes are tender.
   
   
3. Stir corn and remaining 3 ingredients into potato mixture; cook until thoroughly heated, stirring often. Ladle into bowls, and sprinkle with bacon.
   
   

Notes

Try Mexican Cornsitcks with this recipe! Combine 1-1/4 cups all-purpose flour, 3/4 cup yellow cornmeal, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper in a medium bowl; make a well in center of mixture. Combine 3/4 cup buttermilk, 8-3/4-ounce can cream-style corn, 4.5-ounce can chopped green chilies, 1 large egg, and 1/2 cup (2 ounces) shredded sharp Cheddar cheese in a large bowl. Add to flour mixture, stirring until moistened. Spoon into lightly greased cornstick pans, filling two-thirds full. Bake at 425 degrees for 18 to 20 minutes or until golden. Remove from pans immediately. Yield: 16 cornsticks.