Recipe by Chef on the coast
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.
Top Review by 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]
- 1⁄2 lb bacon, cooked and crumbled, reserve 2 TBSP bacon fat
- 1 small onion, chopped
- 1 stalk celery, chopped
- 2 tablespoons flour
- 3 1⁄2 cups milk
- 1⁄4 teaspoon pepper
- 2 (17 ounce) cans cream-style corn
- 3 cups potatoes, cooked and drained
- parsley (to garnish)
- paprika (to garnish)
Directions See How It's Made
- 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.
- Stir in milk. Heat to boiling, stirring constantly.
- Boil and stir 1 minute. Stir in pepper, corn and potatoes. Heat through. Stir in bacon.
- Sprinkle parsley and paprika on top if desired.