Tuesday, July 22, 2008

Corn Chowder

I got this recipe from someone in our BYU student ward. I'd give it three stars. Very easy!

4 cups water
2 cubes chicken bouillon
2 potatoes
3-4 slices cooked bacon
1 can corn (undrained)
1 cup grated cheese
1/2 pint cream
1 Tbsp cornstarch

Peel and chop potatoes. Boil in water and bouillon until tender. Add corn and crumbled bacon. In separate small bowl, stir cornstarch into cream, then add to soup. Cook and stir over medium heat until soup begins to thicken. Add cheese and stir until melted. Season with salt and pepper to taste.

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