"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

New England Corn Chowder Recipe

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

Contributor:  
Contributor:  
Yvette Blough
Added: Wednesday, October 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb bacon - diced
1/2 C chopped onion
1/2 C chopped celery
2 tbsp flour
2 C milk
2 cans evaporated milk
16 oz creamed corn
16 oz corn
6 potatoes - peeled, cooked and cubed (optional)
salt and pepper

Directions:
Directions:
Fry bacon, drain, reserving 3 tbsp of grease. Saute onion and celery, add flour. Cook over low heat briefly, remove from heat and add milks. Boil and stir 1 min. Stir in corn, potatoes, bacon, salt and pepper. Heat through, may sprinkle with parsley.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
One of Kaylyn's favorites.

 

 

 

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