Corn Chowder

Elaine L. H. Ludloff, Class of 1947

• 8 slices bacon
• 1 large onion, diced
• 1 quart water
• 4 cups diced, peeled potatoes
• 2 cans (1 lb each) cream-style corn
• 1 quart milk (or 1 pint each milk and light cream)
• 3 tsp salt or to taste
• 1/2 tsp seasoned pepper or to taste
• 2 Tbsp butter or margarine

In 5-quart size pot cook the bacon until crisp; remove bacon from pan, drain, then cover and refrigerate until needed. Discard all but 2 Tbsp of the bacon drippings. Add onion to the reserved bacon drippings in pan and saute until onion is soft. Add the water, potatoes, and corn. Cover and simmer for about 20 minutes. Add milk and season to taste with salt and seasoned pepper; cool and refrigerate if made ahead.

Reheat slowly, stirring constantly; add butter. Crumble bacon and recrisp, uncovered, in a 350 degree oven for about 4 minutes. Serve to sprinkle over soup.

Yield: 8 servings

NOTE: For a different and “exotic” flavor, sprinkle with nutmeg before serving.