Ingredients
- 1 potato, cut into small cubes shopping list
- 1 onion, finely chopped shopping list
- 1 cup water shopping list
- 2 cups milk shopping list
- 2 TBS butter shopping list
- 1 can cream corn shopping list
- salt and pepper, to taste shopping list
- 1 egg, beaten shopping list
- 4 slices of bacon, cut into pieces and baked until crisp and drained shopping list
How to make it
- Simmer the first three ingredients until the potatoes are tender. Stir in the next 4 ingredients when the potatoes are done. Bring just to a boil, no more. Remove from heat.
- To the beaten egg, add just a bit of the warm chowder. Stir well and return to the pan of chowder. Reheat for a second, but don't boil. Ladle into soup bowls and garnish with bacon bits. Serve with buttered chowder crackers.
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