Saturday, October 19, 2013

Shirley's hearty Corn Chowder


1/2 lb sliced bacon
1 cup chopped celery (small chop)
1/2 cup chopped onion
2 cups diced peeled pototoes
1 cup water
1 teaspoon dill weed
1 can whole kernel corn
1 can cream-style corn
1 can evaporated milk
6 oz smoked sausage link cut into 1/4 inch slices (omit bacon & sausage for vegetarian)
if vegetarian, vegetable oil.


In a large saucepan cook the bacon until crisp.
Remove to paper towels, crumble and set aside
Drain all but 2 tbsp of the drippings.  use vegetable oil if vegetarian prep
Saute celery & onion in drippings until onion is light brown
add potatoes and water
cover and cook over medium heat for 10 min
Stir in Corn, milk, sausage, dill and bacon.
cook until the potatoes are tender, about 30 min.

serves 4-6