50+ Friends Club Cookbook -- Soups and Sandwiches -- Quick Corn Chowder

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Quick Corn Chowder

From the Kitchen of: Sylvia Andrew
Source: Taste of Home

1		Bacon strip, diced
1	med	Onion, diced
1	141/2 oz can	Chicken broth
2	C	Water
2	lg	Potatoes, peeled and diced
1/2	tsp	Salt
1/4	tsp	Pepper
1	15 oz can	Whole kernel corn, drained
1	C	Milk, divided
1/4	C	All-purpose flour
		Chopped fresh parsley, optional

In a 3-qt. saucepan, cook bacon until crisp; remove to paper towel to drain.
Sauté onion in drippings until tender. Add broth, water and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add salt and pepper; mix well. Add corn and 3/4 cup of milk.
Combine flour and remaining milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes.
Garnish with bacon and parsely if desired.
Yield: 6 servings.