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  • 1/2 lb Bacon, diced
  • 1 Large onion, chopped
  • 17 ounce Cream-style corn (1 can)
  • 1 Can cream of potato soup
  • 2 tablespoon Sugar
  • 4 cup Milk
  • 1 cup Cheddar cheese, shredded
  • 1/4 teaspoon Thyme
  • 1/8 teaspoon Cayenne pepper
  • 1 dash chopped parsely
  • 1 dash paprika


- Medium pot
- Strainer


Dice 1/2 lb. of bacon strips and chop 1 large onion. Put a medium sized pot over medium heat. Add diced bacon to the pan and fry bacon for about 5-6 minutes or until golden brown.


Once cooked, remove bacon from pan with a strainer and drain fat from pot. Add cooked, diced bacon to the pot, along with chopped onion, 1 can (17 oz.) of cream-style corn, 1 can cream of potato soup, 2 TBSP sugar, 4 cups milk, 1 cup of shredded cheddar cheese, 1/4 tsp. thyme, and 1/8 teaspoon cayenne pepper. Heat until cheese is melted and chowder starts to bubble.


Remove pot from heat. Use a large spoon to pour chowder into serving bowls. Garnish each bowl with a pinch of chopped parsley and paprika.

Serves 6.
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