Corn Chowder

Corn Chowder I

Ingredients

• 8 strips bacon
• 1 small onion, diced
• 4 cups water
• 2 large potatoes, cubed
• Corn - fresh, frozen or canned
• 1 can condensed milk
• Salt and pepper
• 2 Tbsp. flour

Directions

In a hot deep skillet cook about 8 strips of bacon until crisp. Remove bacon and drain well and set aside. Drain all of the bacon fat except 1 Tablespoon. To that add 1 small diced onion and cook until transparent.

Then add about 4 cups of water and 2 large cubed peeled potatoes. Cook until the potatoes are tender. Add corn (I have used 4 ears of fresh corn on the cob by taking a knife and removing all of the kernels) and also add the cobs as this gives a nicer flavor to the chowder by adding the milkiness of the cobs. If you like you can add frozen corn or canned corn.

Add 1 can of condensed milk to the pan. Cook until the corn is fully cooked, if using corn on the cob. (Remove cobs if you added them.) Add fresh ground pepper and salt (I use sea salt). Remove about 1/2 cup of the liquid from the pan and add about 2 tablespoons of flour using a whisk to incorporate the flour and whisk away until all lumps are dissolved. Add this back to the pan and heat until everything is hot and add the bacon (which I break into little pieces by using a rolling pin).

This is wonderful with home-made bread and a very hearty meal in the winter time. Hope you enjoy this as I've had this recipe for over 40 years. Happy eating.

By Joesgirl

Corn Chowder II

Ingredients

• 1 Tbsp. vegetable oil
• 2 Tbsp. celery, finely diced
• 2 Tbsp. onion, finely diced
• 2 Tbsp. green pepper, finely diced
• 1 package (10 oz.) frozen whole kernel corn
• 1 cup raw potatoes, peeled, diced in 1/2 inch pieces
• 2 Tbsp. fresh parsley, chopped
• 1 cup water
• 1/4 tsp. salt
• Black pepper to taste
• 1/4 tsp. paprika
• 2 Tbsp. flour
• 2 cups low fat or skim milk

Directions

Heat oil in medium saucepan. Add celery, onion, and green pepper and sauté for 2 minutes. Add corn, potatoes, water, salt, pepper and paprika. Bring to boil, and then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender. Place 1/2 cup of milk in jar with tight fitting lid. Add flour and shake vigorously. Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk. Cook, stirring constantly, until mixture comes to boil and thickens. Server garnished with chopped, fresh parsley.

Yield: 4 servings. Serving Size: 1 Cup. Each serving provides: Calories: 186, Saturated fat: 1 g, Cholesterol: 5 mg, Sodium: 205 mg, Total fat: 5 g, Total fiber: 4 g, Protein: 7 g, Carbohydrates: 31 g, Potassium: 455 mg

This recipe has been provided courtesy of the Department of Health and Human Services.

http://www.smallstep.gov/step_2/step2_recipes.html

Corn Chowder III

Ingredients

• 6 slices of bacon, diced
• 1/2 cup of finely chopped onion
• 2 cups of diced raw potatoes
• 1-1/2 cups water
• 2 tsp. salt
• 1/8 tsp. pepper
• 2 cups Cream style corn
• 2 Tbsp. butter or margarine, melted
• 2 Tbsp. flour
• 3 cups milk {2% ok}
• Parsley
• Shredded Cheese

Directions

By Connie from Cotter, AR

Corn Chowder IV

Ingredients

• 6 slices bacon
• 1 medium onion, coarsely chopped
• 2 medium potatoes, peeled and cubed
• 1/2 cup water
• 2 cups milk
• 1 can cream style corn
• 1/2 tsp. salt
• dash pepper

Directions

By Robin from Washington, IA