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Heart Friendly Corn Chowder Recipe

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This recipe for Heart Friendly Corn Chowder is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6-8 ears of corn.
1-2 potatoes small cubed.
1 onion diced.
2-strips bacon.
salt, pepper, oregano

Directions:
Directions:
Cut the corn off of the cobs and place in bowl. Simmer the cobs in 4-5 quarts of water with some salt for 20-30 minutes in a large pot. Meanwhile, pan-cook a package of bacon and save 2-strips for the chowder and the rest for tomorrow's BLT's. Remove the cobs and discard. Add 2/3 of the corn into the pot and puree with a boat motor or puree in a food processor and then add to the pot. Saute the onions and brown the potatoes in the bacon grease and add to the soup with the remaining whole kernels.
Chop the bacon and add to the soup. Add a few pepper corns or fresh ground pepper, salt and oregano to taste, and simmer until flavors are blended.

Number Of Servings:
Number Of Servings:
12 or so
Preparation Time:
Preparation Time:
1-hour
Personal Notes:
Personal Notes:
This is a seasonal soup that you can make from August-October when fresh corn is available. Frozen corn could work too. You can add milk, evaporated milk, or cream for a more traditional chowder taste. I like a dollop of sour cream in mine. (Some like a bit of diced celery or bell pepper added in to the soup too.) Serve with crusty bread, a salad, and crisp white wine.

 

 

 

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