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Harvest corn chowder

Yield: 1 Servings

Ingredients:

• 1 md Onion chopped
• 1 tb Butter or margarine
• 2 cn (14-1/2 ounces each) -cream-style corn
• 4 c Whole kernel corn
• 4 c Diced peeled potatoes
• 1 Can( 10-3/4 Ounces) -condensed cream of -mushroom soup undiluted
• 1 Jar (6 ounces) sliced -mushrooms drained
• 3 c Milk
• 1/2 md Green pepper chopped
• 1/2 To 1 medium sweet red -pepper chopped -Pepper to taste
• 1/2 lb Bacon

Instructions:

cooked and crumbled In a saucepan saute onion in butter until tender. Add cream-style corn kernel corn potatoes soup and mushrooms. Stir in milk. Add green and red peppers. Season with pepper. Simmer for 30 minutes or until vegetables are tender. Garnish with bacon. Yield: about 12 servings (3-1/2 qts.). From the files of Al Rice North Pole Alaska. Feb 1994

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