Here is another fabulous historic recipe courtesy of Rosie’s Riveting Recipes. This soup is easy to prepare, easy on your wallet, and best of all, it’s delicious. Enjoy.
CORN CHOWDER WITH BACON
4 strips bacon
2 cups cream style corn
2 cups evaporated milk, undiluted
1 onion, chopped
Seasoning of salt and pepper
Cut the potatoes in cubes and cook in 2 cups of boiling salted water until tender. Add the corn and milk. Cut the bacon in small pieces and fry until crisp with the onion. Add to the chowder, season to taste, and serve with crackers. 4 servings.