Corn Chowder

Chef on the coast's Note:

My sister-in-law shared this recipe with me. DH's family had this growing up - and I really liked it when I first tried it. You can go with either red or russett potatoes in this recipe! If you don't like/have cream corn - don't use it. We have used 1 pint home-canned corn or 1 pint frozen kernel corn as a replacement.

• Total Time: 1 hrs
• Prep Time: 1 hrs
• Cook Time: 0 mins

Ingredients:

Serves: 8

Yield: 8.0 cups

• ½ lb bacon , cooked and crumbled, reserve 2 TBSP bacon fat
• 1 small onion , chopped
• 1 stalk celery , chopped
• 2 tablespoons flour
• 3 ½ cups milk
• ¼ teaspoon pepper
• 2 (17 ounce) cans cream-style corn
• 3 cups potatoes , cooked and drained
• parsley (to garnish)
• paprika (to garnish)

Directions:

1. Saute onion and celery in bacon fat about 2 minutes. Remove from heat. Stir in flour. Cook over medium heat, stirring constantly until mixture is bubbly; remove from heat.
2. Stir in milk. Heat to boiling, stirring constantly.
3. Boil and stir 1 minute. Stir in pepper, corn and potatoes. Heat through. Stir in bacon.
4. Sprinkle parsley and paprika on top if desired.

Reviews

[Sydney Mike]

Was sorely tempted to cut back on the bacon in this recipe, but then didn't! However, I did sonething which was probably not intended for the chowder ~ I steamed russet potatoes & diced them, unpeeled (I LIKE THE SKIN!) Anyway, when all was said & done, I had an OUTSTANDING CHOWDER that I happily shared with some neighbors! Thanks for posting your recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]