Recipe for Hearty Corn Chowder


1/2 lb sliced bacon
1 cup chopped celery
1/2 cup chopped onion
2 cup diced peeled potatoes
1 cup water
2 cup frozen corn
1 can cream style corn (14 3/4 oz.)
1 can evaporated milk (12 oz.)
6 oz smoked sausage links, cut into 1/4-; inch slices
1 teaspoon dill weed


In a large saucepan, cook the bacon until crisp. Remove to paper towels; crumble and set aside. Drain all but 2 tablespoons of the drippings. Saute celery and onion in the drippings until onion is lightly browned. Add potatoes and water. Cover and cook over medium heat for 10 minutes. Stir in corn, milk, sausage, dill and bacon. Cook until potatoes are tender, about 30 minutes. Serves 4-6 (1 1/2 qts.)

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