Old-Fashioned Corn Chowder

 

1/2
pound bacon
1
medium onion, diced
3-4
medium potatoes, diced
1
13-ounce can evaporated milk
3
17-ounce cans corn, drained
3
17-ounce cans cream corn
1
cup half and half
Salt and ground pepper
1/4
cup chopped parsley

 

 

Fry bacon until crisp.  Remove from pan and drain on paper towel.  Pour fat from pan and cook onion until limp and lightly brown, in a small amount of fat.  Set aside.  In a 2-quart pan cook potatoes in a small amount of water until tender.  Drain.  Add potatoes, onion, evaporated milk, corn and half and half to a 4-quart Dutch oven.  Add crumbled bacon, salt and pepper and heat until steaming.  Sprinkle with chopped parsley. 

 

Serves 8.  

 

Also delicious with chopped leftover ham instead of bacon.