"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from The Marcoot-Ringering 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!

Mary Ringering


6 slices bacon
1/4 cup chopped onion
2 med. potatoes, peeled and cubed
2 cups whole kernel corn
2 cups chicken broth or water
1 stalk celery
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
2 cups milk

-Cut up and cook bacon until crisp. - drain reserve drippings in pan- Cook the onion in bacon drippings until tender but not brown.
-Add the potatoes, corn, 1 1/2 cup chicken broth (or water) celery, salt and pepper - Bring to boiling. Reduce heat; cover and simmer for 15-20 minutes.
-Combine flour and remaining 1/2 cup chicken broth (or water); add to vegetable mixture.
-Cook and stir until thickened and bubbly.
-Reduce heat to low. Stir in milk; heat through but do not boil




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