“An old farm recipe handed down from my mother. Lots of cholesterol, but true comfort food.” - by Marge
Ingredients
Adjust Servings
Original recipe yields 1.5 gallons
Directions
- 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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 268 cal
- 13%
- Fat
- 13.9 g
- 21%
- Carbs
- 30.6 g
- 10%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"If you like a thiner soup this is it but I prefer a thicker soup so I added an equal amount of drained whole kernel corn and left out 2 cans of evap milk. I crumbled the bacon and added it as a garnis..." See moreh with a bit of shredded cheese. This recipe is as easy as falling off a log and has a delicous flavor,,,I use it in my restaurant and recomend it. Lois"
crockpot
"I work at a lodge in the mountains of Idaho. I had some guest coming in for lunch. I needed a quick tasty lunch idea. I cooked this soup up and it was a great hit. It was sweet and creamy and very eas..." See morey to make. I didn't have any celery so I used celery seed and added a couple of potatoes. Thanks so much. "
Body Massage
"I made this recipe a week ago and it was really good. But I must admit that it was rather thin making it less of a chowder and more so a vegetable soup. I made the recipe again, though this time I a..." See moredded a tablespoon and a half of flour after sauteing the vegetables to make a sort of roux. This came out to a much better consistency then before."
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