New England Bacon & Corn Chowder
| Category: | Breakfast & Brunch Thanksgiving |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 6 pieces bacon, diced |
| 1 can cream of potato soup |
| 2 cup milk |
| 1 can conr, drained |
| 1 can French onion soup |
New England Bacon & Corn Chowder Directions
- Fry bacon until crisp, drain excess fat, leaving 2 tablespoons in kettle. Add soups, milk and corn. Reheat, stirring occasionally, until soup bubbles. Serve with hot, buttered biscuits. (I prefer to thicken it a little with either cornstarch or flour dissolved in cold water.)
Notes
