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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Buttermilk-Corn Chowder Recipe

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This recipe for Buttermilk-Corn Chowder is from The Wright Family 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:  
2 slices bacon, cut up
1 small onion, chopped (1/4 cup)
2 medium potatoes, peeled and cubed (2 cups)
2 cups fresh whole kernel corn or 1 10-oz pkg frozen whole kernel corn
2 cups chicken broth
1 stalk celery, chopped (1/2 cup)
1/2 tsp salt
1/4 tsp pepper
2 tbsp flour
2 cups buttermilk
Directions:
Directions:
In a 3-qt saucepan, cook bacon until crisp. Drain bacon, reserving drippings in pan. Set bacon aside. Cook the chopped onion in bacon drippings until tender but not brown. Add the potatoes, corn, 1 1/2 cups of the chicken broth, the celery, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

Combine flour and remaining 1/2 cup chicken broth; add to vegetable mixture. Cook and stir until thickened and bubbly. Reduce heat to low. Stir in buttermilk; heat through but do not boil. Top each serving with some of the bacon. Garnish with paprika or snipped parsley, if desired. Serve immediately.
Number Of Servings:
Number Of Servings:
6

 

 

 

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