"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Renee Hammes
Added: Tuesday, October 16, 2007


4 slices bacon
1 onion, minced
4 potatoes, peeled and diced
2 c. chicken stock
3 c. corn kernels
4 c. milk
1 tbsp. all purpose flour
3 tbsp. butter
salt and freshly ground black pepper to taste
2 cups grated cheddar cheese (optional)

1. Place the bacon in a large kettle. Cook the bacon until evenly browned. Remove the bacon and set aside. Pour off all but 1 tablespoon of the bacon fat.
2. Add the onion to the pot and cook about 5 minutes or until slightly browned. Add the potatoes and chicken stock, bring to a boil, and simmer for 10 to 15 minutes, or until the potatoes are soft.
3. Mix 1/2 cup milk and flour in a jar with a tight fitting lid and shake. Add to pot and immediately add the corn and remaining milk. Heat thoroughly on medium heat, stirring often but do not boil. Add the butter and the salt and pepper to taste.
4. Crumble the bacon and garnish each serving with the bacon and 1/4 cup of the cheddar cheese.
Serves 8.




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