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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Corn Chowder Recipe

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This recipe for Corn Chowder is from Cooper Hollow Ward 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:  
1/2 cup diced cooked bacon
4 medium potatoes, peeled and cut into bite sized chunks
1 medium onion, chopped
2 cups chicken broth (or water)
2 cans creamed corn
1 can whole kernel corn
2 tsp salt
Ground black pepper to taste
2 cups half and half (or milk)
Directions:
Directions:
In large pot cook bacon until crisp. Drain and crumble reserving 2 Tbs of drippings in pot.
Mix potatoes and onions in pot with bacon crumbles and drippings, over medium heat for about 5 minutes.
Pour in chicken broth (or water) and add cans of corn. Stir and season with salt and pepper. Bring to boil, reduce heat to low, cover pot and simmer for 20 minutes, stirring frequently, until potatoes are tender.
Warm the half and half (or milk) in saucepan until it bubbles. Remove before it boils and stir into chowder just before serving.

 

 

 

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