Follow these steps for perfect results
bacon
chopped
onion
chopped
celery
chopped
green peppers
chopped
idaho potatoes
peeled and chopped
water
corn
canned
evaporated milk
canned
water
salt
pepper
Chop bacon into small pieces.
Chop onion, celery, and green peppers.
Peel and chop potatoes into small pieces.
Fry bacon in a stock pot over medium-high heat until crispy.
Add onion, celery, and green peppers to the pot and sauté until softened.
Add potatoes and 2 cups of water to the pot.
Simmer until potatoes are almost cooked through (15-20 minutes).
Add evaporated milk and 1 cup of water.
Simmer for another 15-20 minutes, stirring occasionally.
Season with salt and pepper to taste.
Serve hot and enjoy.
Expert advice for the best results
For a thicker chowder, mash some of the potatoes.
Add a pinch of cayenne pepper for a little heat.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl and garnish with chopped parsley.
Serve with crusty bread or crackers.
Top with a dollop of sour cream or Greek yogurt.
A dry Chardonnay pairs well with the creaminess.
Discover the story behind this recipe
Comfort food
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