new england corn chowder
(1 rating)
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A classic recipe, and it is certainly the season for soup. You will notice that I used powdered non-dairy creamer instead of cream. The benefit is that you do not have to worry about the liquids separating.
(1 rating)
yield
5 -10 (depending on serving size)
prep time
20 Min
cook time
30 Min
Ingredients For new england corn chowder
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6 lgpotatoes
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2 canwhole kernal corn (liquid reserved)
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6 slicebacon
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1 smonion
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non-dairy powdered creamer
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salt and pepper, to taste
How To Make new england corn chowder
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1Peel potatoes and cut into bite-sized pieces. Add water to 2 inches over potatoes and start to cook them.
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2While potatoes are cooking, dice bacon and cook until crispy. Remove from pan. Dice onions and cook in reserved bacon drippings.
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3When potatoes are barely fork tender, add 2 cans of corn with juice, bacon and onions. Cook until corn is heated through.
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4Add non-dairy powdered creamer to taste. (Just keep testing it to see if it has the creamy taste you like. Add salt and pepper and ENJOY!!
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