Corn Chowder

This is a recipe my Mom gave me, which I've tweaked just slightly.J Let’s get cooking!

For this hearty corn chowder, you can cut up your bacon first, or cut it after cooking. I find it easier to cut afterwards. In your stockpot or large soup pot, cook the bacon until it’s slightly crispy.

Set aside the bacon, and drain off all the fat but about 3 tablespoons.



You can save the leftover bacon fat in the refrigerator or freezer for other recipes.

While the bacon is cooking, set your frozen kernel corn on to cook with enough water to cover, and dice your onions.   

Sauté the onions in the bacon fat until tender and translucent.
 
Meanwhile, cube the potatoes and rinse well. When the onions are ready, add the cubed potatoes and enough water to cover about two inches over. Cook till tender. 

Add the creamed corn and the cooked kernel corn, stirring well, and heat until just before boiling. 




Pour in the evaporated milk, add the bacon, and season with salt and pepper to taste. Cook until thoroughly heated. I finished it and transferred it to the crock pot, keeping it on low for a few hours.

My mom likes to add about ½ cup or so potato flakes (instant) to thicken it. Mine seems to thicken slightly without them, but I use Russett potatoes, which are more mealy.



Corn chowder is wonderful with cornbread, but any rolls would have gone well with this tasty dish. Enjoy! J ~TMMF




Mom’s Corn Chowder
(serves 6-8)
4-6 strips bacon
1 lg. onion
4-5 Russett potatoes
1 15oz. can creamed corn
1 lb. frozen corn
    (or 1 15oz. Can)
2 cans evaporated milk

Cornbread

1 ¼ c flour
¾ c cornmeal
½ tsp salt
2 tsp baking powder
3-4 Tbl sugar
¼ c vegetable oil
1 egg, beaten
1 c milk



Mix together dry ingredients. Add oil, egg, and milk. Blend well with wire whisk. Pour into greased 7X9” baking pan. Bake for about 20 minutes at 350°. Cut into 12 pieces.