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Friday, July 25, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Berry Elliott - Click for Website
POTATO-CORN CHOWDER
Soups
Contributed by: Jeannie Smith
Ingredients:
  • 1/2 onion, finely chopped
  • 2 TBS real butter
  • 3 cans canned potatoes
  • 3 cans white corn
  • 1 quart heavy whipping cream
  • 1/2 quart milk
  • 1 to 1 1/2 tsp. garlic powder
  • 1 tsp. onion powder
  • salt and pepper, to taste
  • 2 packages Mac and Cheese blend shredded cheese
  • 1/2 bag bacon bits
Finely chop onion and saute in butter. Drain liquid from potatoes and dice potatoes, and drain corn. When onion is cooked (translucent and soft), stir in potatoes and corn with it.
Stir in cream, milk and spices. Stir in the cheese and bacon bits next.
Bring the mixture to a boil, stirring continously. Remove from heat and let stand 10-15 minutes.
Optional: Garnish with chopped green onions and serve with croutons or crackers.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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