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Corn Chowder

Submitted By : Shelley Stuart
Prep. Time : 0:45
Serves: 10-16

1 Lb. raw bacon - coarsley chopped
1 lrg. onion - chopped fine
2 tbls. butter
2/3 cup all-purpose flour
5 cups canned evaporated milk
3 cups 2% milk
5 med. potatoes - peeled, diced, and boiled
1 can corn nibblets - drained
3 tbls. brown sugar disovoled in 1/8 cup warm water
1/4 cup dried sweet basil
1/4 cup parsy flakes
5 bay leaves
salt and pepper - to taste

-In a large pot, cook sizzlean bacon and onion in butter until bacon is crispy.
-Stir in flour.
-Add canned milk, a cup at a time, slowly stirring after each cup is added. Stir in 2% milk the same way.
-Add remaining ingredients.
-Simmer, stirring constantly, until potatoes are tender and soup is thickened.

NOTES: For variations, you can substitute clams for the corn to make clam chowder OR remove corn to make potato chowder. The possibilities are unlimited.

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