"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

Potato Corn Chowder Recipe

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This recipe for Potato Corn Chowder, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tonya Upperman
Added: Saturday, February 11, 2006


1 Tbsp. butter
1/2 c. chopped celery
1 med. onion, chopped
1 1/2 c. diced, peeled potatoes
1 c. water
1/8 tsp. pepper
1 bay leaf
1 can (10 3/4oz) Campbells© condensed golden corn soup
1 c. milk
4 slices bacon, cooked and crumbled

1. In 3 qt saucepan over medium heat in hot butter, cook celery and onion 5 minutes or until tender, stirring occasionally.
2. Add potatoes, water, pepper and bay leaf. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes or until potatoes are tender, stirring occasionally.
3. Gradually stir in soup and milk. Cook, uncovered 5 minutes, stirring occasionally. Remove bay leaf.
4. To serve, ladle soup into bowls. Garnish with bacon and fresh bay leaf , if desired.




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