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

Buttermilk-Corn Chowder Recipe

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

Contributor:  
Contributor:  
Dennis & Jo Ann Lamb
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 slices bacon, cut up
1 small onion, chopped (1/4 cup)
2 medium potatoes, peeled and cubed (2 cups)
2 cups fresh whole kernel corn or 1 10-oz pkg frozen whole kernel corn
2 cups chicken broth
1 stalk celery, chopped (1/2 cup)
1/2 tsp salt
1/4 tsp pepper
2 tbsp flour
2 cups buttermilk

Directions:
Directions:
In a 3-qt saucepan, cook bacon until crisp. Drain bacon, reserving drippings in pan. Set bacon aside. Cook the chopped onion in bacon drippings until tender but not brown. Add the potatoes, corn, 1 1/2 cups of the chicken broth, the celery, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

Combine flour and remaining 1/2 cup chicken broth; add to vegetable mixture. Cook and stir until thickened and bubbly. Reduce heat to low. Stir in buttermilk; heat through but do not boil. Top each serving with some of the bacon. Garnish with paprika or snipped parsley, if desired. Serve immediately.

Number Of Servings:
Number Of Servings:
6

 

 

 

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