"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for MOM COX’S CORN CHOWDER, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mae Belle Cox
Added: Tuesday, July 28, 2009


5 slices Bacon
1 can, 2 cups Whole Corn
1 med Onion, thinly sliced
1 c Raw Potato, sliced/diced
1 ˝ tsp Salt
1 lg can Cream of Celery Soup
1 ˝ c Milk

In a large sauce pan, cook bacon until crisp. Remove bacon, save the drippings.
Drain corn.
Combine corn liquid and bacon drippings.
Add onion, potatoes, and salt to liquid mixture.
Cover and simmer until vegetables are tender.
Add soup, milk, and corn.
Heat and season to taste with salt and pepper.
Crumble bacon over chowder.
Add a little pat of butter if desired.
Serve with homemade corn bread or biscuits.




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