"Hunger is the best sauce in the world."--Cervantes

Corn Chowder Recipe

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

Contributor:  
Contributor:  
Bernice Graham
Added: Monday, November 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons bacon drippings or butter
1 large onion, diced
1 quart water
4 cups peeled potatoes, diced
4 cups creamed style corn
1 quart milk (or 1 pint milk and 1 pint half & half)
3 teaspoons salt
1 teaspoon pepper
Optional: Crisp, crumbled bacon for garnish

Directions:
Directions:
In Dutch oven, heat drippings or butter over medium heat. Add onion and sauté until limp. Add water, potatoes and corn. Cover and simmer 20 to 30 minutes. Add milk; season to taste with salt and pepper and reheat to simmering. Sprinkle with crumbled crisp bacon when serving.

 

 

 

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