Recipe Information

• Posted By : Tina Woods
• Posted On : Jan 09, 2016
• Views : 1471
• Category : Recipes » Entrees
• Description : This is so easy to make and it really warms the soul on a cold winter day! The trick is to cook breakfast the day before and save some of the bacon and bacon grease. My family loves to have breakfast for dinner, so cooking up some pancakes and bacon the night before making corn chowder is a tradition for us. I serve this dish with a side of honey cornbread.

Recipe Information

• Prep Time 20 minutes
• Cook Time 7 hours
• Total Time 7 hours 20 minutes
• Servings 4
• Difficulty Level Easy

Overview

• Ingredients
  

  3 medium russett potatoes, cubed

  1 medium yellow onion, chopped

  2 tablespoons of bacon grease or butter

  6-8 slices of bacon, well-cooked and crumbled

  ½ cup water (or just enough to cover the above ingredients)

  1 can of creamed corn

  1 can whole kernal corn, drained

  1 can evaporated milk
  4 teaspoons of scallions (optional)
  Salt and Pepper to taste
  
  

  Directions
  

  In a crock pot, add the potatoes, onion and bacon grease. (You can use butter instead.) Cover ingredients with water and simmer on low for about two hours.

  Next, add creamed corn, whole kernal corn and crumbled bacon. Simmer on low for 4 hours. Stir in the evaporated milk and simmer for another hour and serve. Top with a teaspon of scallions per serving. (Optional)
  
  ***For an easier recipe, you can buy the pre-cooked bacon and microwave it and use butter instead of bacon grease.