"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn Chowder Recipe

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

Contributor:  
Contributor:  
Ruth Ann Miller
Added: Thursday, April 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 C. potatoes- peeled, diced, and boiled
1 onion- diced
1/2 pkg bacon- cut into pieces before you cook
1/2 C. flour 1 lb. frozen corn ( preferably the small kernel)
1 stalk celery
1/2 C. butter
3 C. milk
red wine vinegar- abt. 3 T.
salt, pepper to taste

Directions:
Directions:
Cook potatoes, fry bacon, take bacon out of pan and cook onions and celery in grease until onions turn golden brown. Melt butter, add flour, salt, and pepper. Add milk, stir often, when it starts to get thick, add corn, bacon, onions and celery (drain off grease), and potatoes. Add vinegar and continue to heat until temp. is what you want to eat.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
You can triple this recipe and cook in crock pot.

 

 

 

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