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Midwestern Corn Chowder

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Midwestern Corn Chowder

3 slices bacon, diced 2 pkg. frozen corn, thawed (9 oz each) 1 onion, chopped 1 large potato, chopped 2 cups light stock or chicken broth 1 t. salt 1/4 t. pepper 2 cups milk or half and half cream Nutmeg

Saut� bacon in skillet until crisp. Add bacon to crock cooker, fat and all, with remaining ingredients except cream and nutmeg. Cover and cook on low heat for 6 to 8 hours. add milk or cream and cook 1 hour more. If thicken chowder is desired, stir in roux (2 T. flour which has been blended with 2 T. butter) when adding the milk. Cook until thickened. Serve sprinkled with a dash of nutmeg. Serves 4 to 6. Source: Come Into the Kitchen

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