"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chowder, Corn Recipe

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

Contributor:  
Contributor:  
Irene Carignan
Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 strips bacon (cut into small pieces)
1 large onion (chopped)
4 potatoes (cubed)
1 bay leaf
1 bag frozen Green Giant Sweet Corn
2 cans Green Giant Creamed Corn
1 can Carnation Evaporated Milk
1/2 stick butter
1 tsp. Tarragon (crushed) (more if you like but go easy as Tarragon is a powerful spice)
Kosher salt to taste
Fresh ground pepper to taste
3 Tbs cornstarch mixed with a bit of water(for thickening)

Directions:
Directions:
Cook bacon pieces in a large soup pot, on med/low heat, to create some fat, then turn heat up to med/high and add onion and brown. Add cubed potatoes, bay leaf and 6 cups water and salt, bring to a boil until potatoes are tender, but not overcooked,10 minutes or. Lower heat to med and add frozen corn, canned corn and evaporated milk. Bring to slow boil and stir in cornstarch mixture, stirring until thickened. Remove from heat and add 1/2 stick butter, Tarragon and pepper. Serve with oyster crackers, saltines or crusty bread for dipping!~

Number Of Servings:
Number Of Servings:
Lots
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
This was always my daughter Tami's favorite. A great way to warm up on a cold winter's day! The tarragon gives it an interesting French flair. I discovered this secret at a "chowder shack" in Perkins Cove, Maine~
Feel the LOVE!~

 

 

 

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