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