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“I found the original recipe of "Summer Corn Chowder" in Parade 2005. Over time, I've made it into my own thru much SIMPLICITY.”
READY IN:
1hr 10mins
SERVES:
10
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a soup pot, cook diced bacon according to pkg directions. Add diced onion, garlic and pepper.
  2. Add 4 cups water, chicken bouillon and diced potatoes; bring to boil. Cover and simmer 20 minutes; stir throughout.
  3. Add frozen corn; cover and continue to simmer 10 minutes.
  4. Add creamer, sugar and basil; allow mixture to simmer for an additional 15 minutes.
  5. Remove HALF of this mixture; puree.
  6. Add diced tomatoes; simmer for 10 minutes;
  7. Puree to desired consistency; stir well and serve HOT.
  8. Use a corn starch and water mixture to thicken as needed.

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