"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn Chowder Recipe

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

Kelly Champlin Church
Added: Tuesday, August 19, 2008


3 Tbs. bacon fat or vegetable oil
1/2 lb. smoked ham, diced
3 onions, chopped
3 carrots, peeled and sliced thickly
2 sprigs fresh thyme
corn scraped from 10 ears of corn
1 lb. boiling potatoes, diced
3 c. chicken broth
3/4 tsp. salt
2/3 c. heavy cream
1-1/2 c. milk
1 small bay leaf
2 ribs celery, chopped coarsely

In a large saucepan heat oil or fat. Cook the ham until lightly browned. Drain and transfer ham to another dish. Add onions, bay leaf, carrots, celery and thyme to the pan. Over moderate heat, saute for 10 minutes. Add potatoes and enough broth to cover ingredients. Bring to a boil and cover, simmering for 20 minutes. Skim any fat off the top and discard thyme and bay leaf. In a small saucepan bring the cream and milk to a boil, stir in corn. Transfer 1/2 the solids from the first pan to a blender and puree. Add back to the soup. Add ham and enough milk to thin soup. Stir in corn and milk mixture at the end. Serve hot.




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