The Best Corn Chowder

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 4 slices bacon, cooked and crumbled into small pieces
• 1 tablespoon oil
• 1/3 cup onion, minced (preferable green onion)
• 1/2 cup celery, diced
• 1/2 cup carrot, finely chopped
• 4 cups potatoes, diced
• 1 teaspoon salt
• 2 cups boiling water
• 15 1/4 ounces whole kernel corn, drained
• 14 3/4 ounces cream-style corn
• 12 ounces evaporated milk
• 2 tablespoons butter
• 6 saltine crackers, rolled fine
• 1/3 cup fresh parsley, minced (or 1 t. dried parsley)
• pepper, to taste

Recipe

• 1 cook bacon and break into small pieces. set aside.
• 2 in a heavy saucepan over low heat, saute onion, celery and carrots in 1 t. of oil (or in 1 t. bacon drippings) until they begin to soften. (approx 5 minutes).
• 3 add potatoes, salt and water. (you may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). cover and cook gently until potatoes are tender. (approx. 15-20 minutes).
• 4 add corn, cream-style corn, milk, butter, and cracker crumbs. heat to serving temperature without boiling.
• 5 stir in bacon pieces.
• 6 just before serving, add parsley and a generous grind of pepper (to taste).