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Corn Chowder Recipe

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Corn Chowder image
Ryan and Emma

 

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

Contributor:  
Contributor:  
Carrie Jacobson
Added: Saturday, June 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 slices bacon, chopped
2 cloves garlic, minced (or 1/2 tsp. granulated garlic)
1 small onion, chopped (abt. 1/2 c.)
2 medium celery stalks, chopped
1 bag frozen corn, or 6 smallish ears of corn
4 1/2 c. milk
2 medium potatoes, peeled and diced
1 1/2 tsp. salt
1/2 tsp. ground white or black pepper
1 tbsp. butter
1 tbsp. parsley flakes ( or 3 tbsp. fresh parsley)

Directions:
Directions:
Place the bacon in a soup pot and cook over medium-low heat until it starts to crisp. Remove all but 2 tbsp. bacon drippings from the pan. Add the garlic (if using fresh. If using granulated, add later, with salt and pepper), onion, and celery. Cook, stirring, until tender and slightly browned. If you are using ears of corn, remove the kernels from the cobs and set the kernels aside. Add the cobs to the pot along with the milk and potatoes. Bring to a boil. Reduce heat and simmer, covered, until the potatoes are tender, about 10-15 minutes. Remove the corn cobs, stir in the corn kernels, salt, and pepper. Simmer gently until the corn is tender, about 5 minutes. With a slotted spoon, remove about 1 1/2 cups of the corn and potatoes, put in a blender and puree until smooth. Return to the soup pot and add the butter. Stir in the parsley before serving.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
35 min
Personal Notes:
Personal Notes:
This is quick and easy to make. It tastes delicious--I recommend the sweeter, white corn if using frozen.

 

 

 

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