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Hunting Lodge Corn Chowder Recipe

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This recipe for Hunting Lodge Corn Chowder is from The King Family's Very, Very Secret Recipes, 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:  
2 lbs. bacon, cooked till crisp and then chopped
1 onion, chopped and cooked in bacon grease until translucent
4 large baking potatoes, peeled, diced, and boiled until soft
(Just barely cover potatoes with water to cook, save water for later)
3 cans cream corn (I use the frozen cream corn that comes in a tube)
1/4 cup flour
8 cups milk
fresh dried thyme leaves
Tabasco sauce
salt and pepper
Directions:
Directions:
Heat the cooked onions and the flour in a stockpot until hot and blended. Add the milk, and heat until hot and steamy.

Mash 1/2 the potatoes and stir them into the milk along with the potato water. Add the remaining potato chunks, corn, bacon, a fistful of crumbled thyme leaves, a few shakes of Tabasco sauce, and salt and pepper to taste.

Simmer to allow the flavors to blend. Stir frequently or the milk will burn on the bottom of the pot. Serve with garnish and remaining bacon pieces.
Personal Notes:
Personal Notes:
Mark had this one time at a hunting lodge in Colorado. He didn't bring back the elk he went after, but he did get this good soup recipe.

 

 

 

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