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Iowa Corn Chowder
- Yield: 4 to 6 side-dish servings
- Start to Finish
medium onion, sliced and separated into rings
frozen corn (1 10-ounce package)
10 3/4 -
condensed cream of mushroom soup
diced potato, cooked
In a large saucepan, cook bacon until crisp. Remove; drain on paper towels. Crumble bacon. Reserve 2 to 3 tablespoons drippings in the saucepan.
Cook onion rings in reserved drippings until tender. Stir in the milk, corn, soup and potato.
Bring mixture to boiling. Reduce heat and simmer for 2 to 3 minutes. Remove from heat. Season to taste with salt. Top each bowl of chowder with some of the crumbled bacon. Makes 5-1/2 cups soup.