"The belly rules the mind."--Spanish Proverb

Potato Corn Chowder Recipe

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

Contributor:  
Contributor:  
Rena Castro
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Potatoes:
1/4 cup butter
2 1/2 cups water
4 cups potatoes (diced)
2/3 cups celery (diced)
3 green onions (diced)
Cream sauce (soup):
6 Tbsp. butter
6 Tbsp. flour
2 1/2 cups milk
1/2 tsp. pepper
1 1/2 tsp. dill weed
1 tsp. salt
1 cup/can corn
Ham or bacon
2 cups cheddar cheese (grated)

Directions:
Directions:
Cook potatoes, celery and green onions in butter and water. In another pan melt butter and combine flour. Stir in milk, pepper and cheese. When soup is creamy, add it to the potatoes and stir. Mix in dill weed, salt, corn and ham/bacon. Let it cook for 30 minutes on med-low.

Number Of Servings:
Number Of Servings:
6 cups
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I got this recipe from Aimee, who got it from Juliet. I serve it with corn bread or grilled ham & cheese sandwhiches.

 

 

 

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