Corn Chowder
INGREDIENTS:
4 Slices Bacon
3 Medium Onions, Sliced
4 Medium Potatoes, Sliced, Skins On
1-1/2 Cups Fresh Or Frozen Corn
1 Teaspoon Instant Beef Bouillon
1 Cup Water
8 Ounces Imitation Crab Meat
3 Cups Milk
Salt, To Taste
Pepper, To Taste
Cheddar Cheese, Grated
DIRECTIONS:
Fry the bacon until crisp. Drain and reserve it. Saute the onions in bacon fat until tender, then transfer to a 3-quart saucepan along with the potatoes, corn, bouillon, and water. Cover and cook 15 minutes. Add crabmeat, and cook 2 minutes more. Add the milk and heat almost to the boiling point. Add salt and pepper, ladle into bowls, and garnish with the bacon, crumbled into pieces and some grated Cheddar cheese.