Here's what you need:
5 Small potatoes (peeled; 3 chopped, 2 grated)
6 slices Bacon (chopped)
1 c. Frozen Corn (thawed)
*Salt and pepper to taste
Using a two quart pot, bring milk to a boil, then reduce heat to simmer. Keep an eye on the milk throughout the process and stir ocassionally; scalds easily. In another pan, cook chopped bacon over medium heat. Bacon should be cooked soft for the chowder. Be sure not to burn or cook it to a crisp. Just enough to draw out the natural grease and fat. Once ready, add chopped bacon and its grease to the milk. Continue simmer.
Take the grated potatoes and add to the milk mixture. Stir occasionally. The bacon grease and starch from the potatoes will help to thicken and flavor the milk as it reduces. Simmer until grated potatoes begin to soften. Add chopped potatoes. Simmer until potatoes are almost tender.
Take thawed corn and remove excess water (no need to drain completely). Add to pot and simmer until potatoes are tender. Season to taste (careful not to add too much salt as bacon and corn usually have sodium added). Ladle chowder into bowls or cups. Makes about four or five servings.
Serve hot with your favorite dinner roll. I got a pack of sweet taro rolls on sale; 12 for $3.29 at Long's (CVS Pharmacy); $0.28 per roll. You can also use the extra bacon slices to make BLTs to pair with the chowder. Woohoo!
Ingredients:
Milk, $1.00
(Reduced half gal. of milk at Foodland, but buying wholesale works, too)
Corn, $1.25
(16 oz. bag of frozen corn, $2.50 at Safeway)
Potatoes, $1.00
(Sack $2.89 at Long's; 15 pieces)
Bacon, $1.75
(Pack of bacon $3.50 at Foodland; 12 strips)
xx
