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"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 is from Lutheran Church of the Redeemer Fellowship 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 slices bacon cut to 1/4"
1 tablespoon butter
3 garlic cloves chopped
2 stalks diced celery
1 diced carrot
1 diced onion
pinch salt
pinch pepper
1/4 cup flour
4 cups chicken broth
12 ounces corn kernels (fresh or frozen)
1 diced red potato
1 teaspoon thyme
2 cups milk
Directions:
Directions:
Add the bacon to the bottom of a heavy soup pot set over medium heat. Stir until the bacon is crisp add the butter to melt. Then add the garlic, celery, carrots and onions. Saute until tender. Season with salt and pepper and sprinkle in the flour and stir until light colored and pasty. Slowly pour in the chicken stock, corn, potato and thyme. Bring to a boil and then reduce to simmer and cook the potatoes and corn until just tender. Pour in the milk and simmer for 20 min more.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Recipe from Nancy Fuller of Cooking Channel "Farmhouse Rules", a distant relative of mine.

 

 

 

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