"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Corn Chowder Recipe

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

Contributor:  
Contributor:  
Karen Pingree
Added: Monday, September 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 slices bacon, cooked and crumbled
1 small onion, chopped
1 c boiling water
10 oz frozen corn or 12 oz can of undrained corn
tsp salt
Dash pepper
12 oz can evaporated milk
1 Tbsp butter
1 Tbsp flour

Directions:
Directions:
Cook the bacon slowly in a large pan. Remove and drain on paper towel. Cook onion in drippings until transparent, but not brown (about 10 minutes). Add boiling water, corn, seasonings and milk. Thicken with a roux (made by mixing the butter and flour to form a paste). Stir over medium heat, cooking until thickened. Serve topped with crumbled bacon.

Number Of Servings:
Number Of Servings:
4 Servings

 

 

 

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