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Quick Corn Chowder Ingredients

1 strip of bacon, diced 1 medium onion, diced 1 – 14 1/2 ounce can of chicken broth 2 cups of water 2 large potatoes, peeled and diced 1/2 teaspoon of salt 1/4 teaspoon of black pepper 1 – 15 ounce can of whole kernel corn, drained 1 cup of milk, divided 1/4 cup of all -purpose flour Chopped fresh parsley, optional

• In a 3 -quart saucepan, cook the bacon until crisp and remove onto a paper towel to drain.
• Cook the diced onion in the bacon drippings until tender and add the chicken broth, water and potatoes and bring to a boil.
• Reduce the heat, cover and simmer for 15 minutes or until the potatoes are tender.
• Add the salt and the black pepper and mix well. Next, add the corn and 3/4 cup milk.
• Mix the flour and the remaining 1/4 cup of milk until smooth and add to the soup.
• Bring the soup to a boil and cook, stirring constantly for about 2 minutes.
• Garnish with bacon andparsley if desired.

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