Monday, October 13, 2008

Quick Corn-and-Cheese Chowder in Bread Bowls

4 pieces bacon, cut into thin slivers
2 (17 oz.) cans cream-style corn (I also use the frozen)
4 cups milk
3 cups frozen, diced hashbrown potatoes
2 green onions, chopped
salt and pepper to taste
1 cup cheddar cheese, grated

Fry bacon until crisp. While frying, combine corn, milk, potatoes, onion, salt and pepper in a soup pot or large saucepan. Place over medium heat and cook, stirring often, until just simmering. Just before serving, stir in bacon and cheese.

8 Servings.

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