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Corn Chowder From Terry Rohe 1995 Ingredients 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 cube, and water. Cover and cook 15 minutes. Add crabmeat or scallops, if desired, 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. Serves 4 to 6. Recipes from Good Old-Fashioned Maine Cookery by Terry Rohe and Sally Cohen (Prima Publishing, copyright 1994 by Terry Rohe).
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