Corn Chowder

Corn chowder is a wonderful warm meal for a cold evening.  This version is what my Mom always cooked, it is different than any other corn chowder I've seen because it is thickened with saltine crackers.  It is a bit thinner than a soup thickened with flour or cornstarch.  Last night we served this with homemade french bread.

Corn Chowder

8 slices of bacon

1 medium onion, chopped

4 medium potatoes, chopped
 2 C. water
2 C. cooked corn

8 saltine crackers

2 C. milk

1 tsp. salt

1/4 tsp pepper

Brown bacon in large sauce pan.  Add onion and cook until tender.  Add potatoes and water.  Cook until the potatoes are tender.  Smoosh up the crackers into the milk and let soak.  Add corn, salt, pepper and milk mixture to potato mixture.  Heat to boiling.  Serve hot.

Joy's Note:  Sometimes I add a tsp. of chicken boullion.  Once in a while we put shredded cheddar on top.