Tip: Read directions completely before preparing.
Ingredients:
15 oz. can whole kernel corn, drained
15 oz. can creamed corn
1/4 cup bacon bits, real
6 small red potatoes, washed and chunked
1/2 cup onion, chopped
1/2 cup celery
1 cup Cheddar cheese, finely shredded
3 cups chicken stock
1 - 12 oz. can evaporated milk
1/4 green onion, chopped for garnish
Salt and pepper, to taste
Directions:
In a large heavy bottomed pot, add butter and melt over medium heat. Add onions and saute until light brown.
Add bacon bits, and saute about 2 minutes.
Add potatoes, celery, chicken broth, and cheddar cheese.
Bring to a boil, then lower heat to medium low. Simmer for 30 minutes, uncovered and stir occasionally.
Pour in the evaporated milk 15 minutes prior to serving and continue to cook. If desired you can mash some of the potatoes, for a thicker chowder.
Serve chowder topped with a sprinkle of green onion. Enjoy!
Tip: You can also top with extra shredded cheddar cheese and croutons if you desire!
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