3 slices bacon, chopped
1/3-1/2 medium onion, chopped, or a generous sprinkle of onion powder
1 large or 2 medium potatoes, peeled and diced
1 small can corn, creamed if available -- if a small can is not available, a regular can may be used
about 2 cups milk or cream
Slowly brown bacon and onions in soup kettle or large saucepan. Stir in potato(es) and corn, and add enough water to cover. Boil gently until potatoes are cooked through, about 15 minutes. Remove from heat and add milk, tempering it first (i.e. pour milk into a separate bowl and carefully add spoonsful of hot soup until milk is warm enough to be added to the pot without curdling). Carefully heat soup to eating temperature without letting it boil.
From Dorothy Huffman.
This was originally a clam chowder recipe, made with canned clams instead of corn.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
