Corn Chowder

Came across a quick but flavorful corn chowder recipe the other day on the Delightfully Noted blog.


Ingredients

4 slices bacon, diced {reserve a little for garnish}
1 onion, chopped
1 {14.75 ounce} can cream-style corn
1 {14.75 ounce} can kernel corn
1 ½ cup grated potatoes {or 1 bag of frozen hash browns}
1 {10.75 ounce} can condensed cream of mushroom soup
3 cups milk
salt and pepper to taste

Directions

In a large saucepan over medium heat, saute the grated potatoes (or bag of hashbrowns) until they are slightly brown and crispy. Remove potatoes and place on plate to the side. Add onions and diced bacon to saucepan and sauté till tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 20 minutes, stirring occasionally. Spoon the chowder into individual soup bowls and top with left over bacon bits.