Country Corn Chowder
Ingredients
6 ¼ cups - water, divided use
⅓ cup - onions, chopped
5 each - chicken bouillon cubes
10 oz - frozen whole kernel corn, thawed (1 pkg.)
1 lb - cream-style corn
12 slices - bacon, cooked and crumbled
Instructions
1
Prepare gravy by bringing 3 3/4 cups water to a rolling boil in a 5-quart Dutch oven or pot, add onion while water is heating. Blend gravy mix in 1 1/4 cups cool water in a separate container. Pour gravy mix blend into boiling water; stir vigorously until gravy returns to a boil. Remove from heat.
2
Dissolve bouillon cubes in 1 1/4 cups hot water; add to prepared gravy.
3
Add kernel corn, cream-style corn and crumbled bacon; stir to blend.
4
Simmer over low heat until soup is heated through; stir often. Garnish with finely chopped parsley.
Ingredients
6 ¼ cups - water, divided use
⅓ cup - onions, chopped
5 each - chicken bouillon cubes
10 oz - frozen whole kernel corn, thawed (1 pkg.)
1 lb - cream-style corn
12 slices - bacon, cooked and crumbled
