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Source: FamilyTime Community Cookbook

Grandma Yoder's Secret Corn Chowder
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Serves: 8
Prep Time: 20 minutes
Cook Time: 20 minutes
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1 lb. bacon
1 large onion, chopped
1 can cream of chicken soup
1 pint half and half cream
2 cans creamed corn
Salt and pepper, to taste

Start by cooking up the bacon. Grandma fried her bacon in a cast iron skillet, but when it`s my turn to cook, I zap it in a microwave. Crumble the cooked bacon and set it aside, saving 2 or 3 tbsp. of the grease.

In a large pot, saute the onion in the bacon grease until it softens and begins to brown. Stir in the cream of chicken soup and the half and half. Dump in the creamed corn and season to taste with salt and pepper.

Serve with the crumbled bacon sprinkled on top. This soup tastes even better when made the day before and allowed to sit in the refrigerator over night. Just remember to heat it up very slowly the next day so it doesn`t scorch, as it is rather thick.

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Leek and Potato soup
Source: FamilyTime Community Cookbook
Read Comments

In France, this soup might be called vichyssoise. In any language, it is soothing and delicious.
View the full recipe

Zippy Corn Chowder Tweeked
Source: FamilyTime Community Cookbook
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This chowder is so yummy I love it. I got the original recipe from a magazine but I have changed it so has become my own.
View the full recipe


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