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Louise’s Corn Chowder – the key to this chowder is using fresh corn and fresh garden vegetables and Recipe

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This recipe for Louise’s Corn Chowder – the key to this chowder is using fresh corn and fresh garden vegetables and is from A Good Feed: A Journey Through Life, Love and Travel with Family and Friends , 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:  
1/8-pound bacon
4- 6 ears fresh corn scraped into kernels
3 cans creamed corn
1 large onion
3 fresh carrots
1 small stalk lovage or 3 small stalk celery
1 tomato
1 small zucchini (if you have too many in the garden)
4-6 smallish to medium fresh new potatoes with skins on and washed
3 cans of evaporated milk
Salt and pepper to taste
Directions:
Directions:
Sauté the bacon on medium heat being careful not to burn or brown, add onion and celery or lovage and cook till wilted. Add tomato and then carrots cook for 5- 10 minutes on medium to low heat so as not to brown. Add cut up potatoes in cubes and then add just enough hot water to cover potatoes. Be very sparing, as you don’t want too much water in here just enough to cook the potatoes. When potatoes are almost done (7-10 minutes) add corn scraped off the cob and zucchini if you have it and cook several minutes more. Then add creamed corn and evaporated milk so you get a chowder consistency, salt and pepper to taste and heat on low to medium for at least 20 minutes more being careful not to boil. Serve with chowder crackers.
Personal Notes:
Personal Notes:
Omit bacon for a kinder, healthier version

 

 

 

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