Easy Corn Chowder

2 lbs. Potatoes, peeled and cubed

1 lb. Swiss Meats Hickory Bacon

1 medium Onion, chopped

1/4 cup Flour

8 cups Milk

1/2 tsp. Salt

3  14.75 oz. Cream Corn

1 cup Velveeta Cheese, cubed

1 dash Paprika

Boil potatoes in salted water until soft. Drain well. Fry the bacon until crisp and crumble. Set aside. Saute the onion in the bacon drippings until soft. Dump the cooked onions into a large stockpot, add the flour and heat this mixture till bubbly. Add the milk and bring to a boil over medium-low heat, stirring frequently, watch closely so you don't scorch the chowder. Once boiling add the salt, pepper, bacon, corn, potatoes and cheese. Cook soup until throughly heated. Serve with a dash of paprika.

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