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Grampa Higney's Corn Chowder Recipe

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This recipe for Grampa Higney's Corn Chowder, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eleanor Higney
Added: Monday, May 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 slices bacon-diced
1 medium onion-diced
3 cups raw potatoes-cubed
2 cups boiling water
2 carrots-diced
2 cups evaporated milk
1 tbsp. flour
2 tbsp. butter
1 or 2 cans creamed style corn
few drops worcestershire**
salt and pepper
1/4 tsp. paprika

Directions:
Directions:
Fry out bacon in soup pot. Add onion and brown. Add boiling water, potatoes and carrots. Cover and bring to a boil. Simmer for about 15 minutes until vegetables are tender. In another pan, melt butter, add flour and mix well. Add a few tbsp. of the hot soup to this and then pour all into the vegetable soup mixture. Add the milk and seasonings. Add 1 or 2 cans of the creamed style corn and simmer until hot. For a variation add drained minced clams.
**If you don't have worcestershire, use A-1 sauce.

Number Of Servings:
Number Of Servings:
About 10 cups chowder
Personal Notes:
Personal Notes:
"Don's father developed this recipe over the years. He enjoyed cooking and was a great cook! This is an easy chowder to make and you can have it ready in record time. For a fuller, richer flavor I replace the 1/2 cup of evaporated milk with 1/2 and 1/2. For the basic recipe you may use whole milk instead of the evaporated. For variation I like to add 2 cans of drained minced or chopped clams. ENJOY!"

 

 

 

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