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"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

Queen Charlotte Corn Chowder Recipe

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This recipe for Queen Charlotte Corn Chowder is from Kelley's Kitchen: , 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:  
8 slices of bacon, crisply cooked and crumbled
2 tbsp butter
2 stalks celery, chopped
1 onion, chopped
2 1/2 cups water
1 bayleaf
2 medium potatoes, diced
2 medium carrots, diced
4 tsp salt
1 tsp pepper
2 tbsp flour
2 cups milk
1 x 14 oz can of creamed corn
1 x 10oz can of corn nibblets
2 tbsp chopped parsley
Directions:
Directions:
Melt the butter in a saucepan and saute the celery and onion until transparent and the onion is soft. Add the water, bayleaf, diced potatoes and carrots, salt and pepper. Bring to a boil and simmer 20 - 30 minutes, or until potatoes and carrots are soft.

Mix the flour with a little milk and stir into the soup. Add the remaining milk, creamed corn and nibblets. Simmer another 15 - 20 minute, stirring occassionally. Add the bacon and remove the bay leaf. Sprinkle with chopped parsley and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Aunty Billie swears by this one!

 

 

 

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