For a number of years our family helped host a Christmas caroling party each December, where the featured entrees were two big pots of Chili and of Corn Chowder. So I thought I would offer my version of corn chowder here for anyone who wants a great way to warm up on a cold winter evening. I made a pot this week in fact and our family loves it.
CORN CHOWDER
4 medium potatoes peeled and diced
1 large onion, diced
4 ribs celery, diced
2 bay leafs
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 c. water (or enough just to cover the above veggies in a pot).
Put vegetables and seasoning in water in large soup pot; bring to boil, reduce heat and simmer until soft.
Add:
1 bag frozen white shoepeg corn or 1 can whole kernel corn.
4 cans Cream Style corn
4 cans Carnation evaporated milk
Heat through but do not boil.
While heating, cook 1 1b bacon in skillet, drain and crumble. Add bacon to chowder after it is heated through.
Taste and season before serving with additional salt and freshly ground pepper if desired.
Serve with small oyster crackers or hot dinner rolls for dipping. Delicious!
Wednesday, January 25, 2012
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