Creamed corn, bacon and evaporated milk are the key ingredients in this easy chowder.
INGREDIENTS (for 2 servings):
- 1 pound bacon, diced
- 2 green bell peppers, chopped
- 2 onions, chopped
- 1 bunch fresh celery leaves
- 6 (15 ounce) cans cream-style corn
- 5 cups water
- 4 (12 fluid ounce) cans evaporated milk
PREPARATION:
In a large skillet over medium heat, cook bacon until crisp. Drain, reserving 1 tablespoon of bacon grease.
Place bacon grease in a large stock pot over medium heat. Cook bell pepper, onion and celery leaves in grease until just tender. Stir in bacon, corn and water and bring slowly to a boil, stirring frequently. Stir in milk and heat gently, without boiling. Serve hot.