Submitted by Mrs. M. D. Burkholder, Harrisonburg, Va. And Mrs. Claude M. Shisler, Souderton, Pa.
4 slices bacon
1 Tbsp minced celery
1Tbsp minced onion
1 Tbsp minced pepper
2 potatoes, diced
2 pints milk
Salt and pepper
Chop bacon and place in pan to brown. Add minced celery, pepper, and onion. Fry together until bacon is brown.
Add corn and sauté together for 3 minutes. Add the chopped vegetables including potatoes and 1 cup of water. Cover and cook slowly for 30 minutes.
Then add rich milk and heat to boiling again. Add chopped parsley.
I had my doubts about this dish. It wasn’t like “normal” corn chowder, and didn’t seem to have enough of the good stuff. You know, like the onions and celery. So, I was very generous with the amount of those I put in (more like 1/4 cup). I don’t know if it was that or the “rich milk” (aka heavy cream) I used, but the chowder was darn tasty.
In regards to the “rich milk”, I used 1/2 cup heavy cream and 1 1/2 cups whole milk and that seemed to be a good ratio. Instead of water, I used some chicken stock I had laying around and I think it added nicely to the heartiness of the chowder. After all, it was intended to be eaten after some serious cardio.
I actually tripled the recipe and it worked great except the stockpot was really, really full. And my sources say this soup is even better the next day… one of those sources being yours truly.
Almost forgot, you need to add lots of salt and pepper.
Dessert continued on with my next post, Baked Apple Goodie…