OHIO CORN CHOWDER This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987. 5 slices bacon 1 medium onion chopped 2-1/2 cups milk 2 cups frozen corn kernels 1 can condensed cream of mushroom soup 1 cup diced potatoes cooked In large saucepan cook bacon until crisp then remove, drain and crumble. Reserve 2 teaspoons drippings in saucepan. Cook onion in drippings until tender then stir in milk, corn, soup and potato. Bring mixture to boiling then reduce heat and simmer 3 minutes. Remove from heat and season with salt and pepper. Top each bowl of chowder with crumbled bacon.

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