This one is only 127 calories per cup and it's a favorite with our family because of the bacon. It takes only about 30 minutes to make. Tastes really good warmed over a campfire in a dutch oven.
Bacon-Potato Corn Chowder Total Time: Prep/Total Time: 30 min.
Yield: 6 one cup servings
Ingredients
• 1/2 pound bacon strips, chopped
• 1/4 cup chopped onion
• 1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (12 ounces) evaporated milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
Directions
1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.
2. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
3. Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion.
"The only time you should fear cast iron is if your wife is fixin' to hit you with it."-Kent Rollins
First law of science: don't spit into the wind.
Magnus
