Squashed Tomatoes	Country Chowder

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Source: Poppy's Ristorante

Yield: 1 1/2 gallons

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Ingredients

• 2 lbs bacon, sliced thin, diced

• 1 large onion, diced

• 8 oz frozen corn

• 28 oz can whole tomatoes, squashed

• 2 lbs potatoes, peeled & diced

• 1/4 cup sugar

• 1 1/2 tsp salt

• 1/2 tsp black pepper

• 1 qt half & half

• 1 tsp paprika

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Preparation

Put potatoes in pan with 1 teaspoon salt and just enough water to cover potatoes. Boil until tender. Do not drain.

Fry diced bacon in large skillet or deep pan until almost done. Add diced onions. Cook 5 minutes longer. Add corn, paprika, sugar, remaining salt, black pepper and tomatoes to bacon. Cook until corn is heated, approximately 10 minutes.

Add bacon and corn mixture to undrained potatoes. Stir and cook on low heat for 5 minutes. Stir in half & half. Let cook on low heat for another 30 minutes, stirring occasionally.