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New England Corn Chowder Recipe

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

Contributor:  
Contributor:  
Donnalee Washburn
Added: Saturday, November 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. of bacon
5 potatoes
2 medium size onions
2 cans of creamed corn
4 cups of regular milk
1 stick of butter

Directions:
Directions:
In a very heavy large pot cook the bacon to crisp strips and remove from pan. Add to the bacon drippings the onions chopped and saute for a few minutes. Peel and chop the potatoes and add to the onions in the pan. Add enough water to just cover the potatoes. Cook the potatoes until cooked but firm. Do not drain the potatoes. Add the two cans of creamed corn, the milk and the butter. Simmer on a low heat until the butter melts and the chowder is hot. Do not boil. This can take up to 1 hour. Chop the crisp bacon into small pieces and add back into the chowder just before you serve it. Add salt and pepper to taste.

Number Of Servings:
Number Of Servings:
Makes 8 servings
Preparation Time:
Preparation Time:
30 minutes to prepare...
Personal Notes:
Personal Notes:
This was always a favorite in our house on Sunday evenings with grilled cheese sandwiches.

 

 

 

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