"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from Jan Grzedzicki's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp. each Oil & Butter
1/4 lb. Bacon, chopped
1 cup each Celery, Onion, Carrots, chopped
1-2 Potatoes, diced
1-2 cups Corn
1/4 tsp. Thyme
1 Bayleaf
Salt & Pepper
4-6 cups Chicken Stock
3 Tbsp. each Butter & Flour
1 cup Cream
1/2 cup Smoked Cheddar Cheese, grated

Directions:
Directions:
In stockpot, heat oil and butter. Add bacon and cook 5 minutes until it starts to brown. Add celery, onion and carrots and cook for 5-7 minutes. Add potato, corn and seasonings and cook another 1-2 minutes. Add chick stock and simmer for 50-60 minutes.

Melt butter in separate pan and add flour. Whisk into soup a little at a time until completely blended and cook another 5 minutes. Add cream and cheese, being careful not to boil.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour 30 minutes
Personal Notes:
Personal Notes:
Got this from Wm. Sonoma and its a great soup on a cold weekend.

 

 

 

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