"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CORN CHOWDER Recipe

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This recipe for CORN CHOWDER, by , is from Eating With the Andersons, A Desert Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kay Dohm
Added: Sunday, January 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 onions, chopped
8-10 slices of bacon, drain
2 #1 cans cream style corn
2 #1 cans kernel corn
2 cans cream of chicken soup
1 tsp Worchestershire sauce
2 tsps salt
1.2 tsp pepper
4 cups 1% or non-fat milk
2 cups grated cheddar cheese

Directions:
Directions:
Brown onions and bacon, drain. Add cream corn, kernel corn and cream of chicken soup Add the rest of the ingredients except cheese. Slowly heat for 45 minutes or until hot. Be careful not to scorch. Stir often.

Add 2 cups grated cheddar cheese

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Kay likes to work in her vegetable garden.

 

 

 

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