"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn Chowder Recipe

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

Joy Ward
Added: Monday, August 16, 2010


1/2 lb. bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery (with tops)
2 tbsp. flour
4 cups milk
17-oz. can creamed corn
1 can diced white potatoes
salt & pepper
snipped parsley

In large saucepan, fry bacon until crisp; remove and drain well. Pour all but 3 tbsp. drippings from saucepan. Add onion and celery to drippings in pan. Cook on low until onion is tender.

Remove from heat. Blend in flour. Cook over low heat until mixture is bubbly. Stir in milk. Heat to boiling, stirring constantly.

Stir in corn, potatoes, and salt & pepper. Heat. Add bacon. Sprinkle each serving with parsley and paprika.




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