Recipe by Linda's Busy Kitchen
I love this recipe, especially in the winter when it's cold outside... I always have mine with some oyster crackers floating on top, and a lg. dill or sour pickle on the side! If you love chowders, then this one will "Hit The Spot"! If thickened, this is wonderful in a bread bowl too.
Top Review by Cheffette Teresa
This chowder is one of the most flavorful chowders I have ever had. This isn't the thick kind of chowder but the New England style Corn Chowder the way it's supposed to be! Rich in flavor and so good!
- 8 large potatoes, peeled, and cubed into 1-inch squares
- 2 (14 3/4 ounce) cans corn, with juice
- 2 (14 3/4 ounce) cans cream-style corn
- 6 slices bacon, fried, and crumbled
- 2 large onions, cut in 1/2, then thinly sliced
- 2 quarts milk
- 1 (12 ounce) can evaporated milk
- 1⁄2 cup margarine
- salt and pepper, to taste
Directions See How It's Made
- In a lg. pot, put in potatoes, and onions, and 2 teaspoons salt. Add enough water to cover all. Let come to a boil. Boil about 15 minutes.
- Drain out water, just leaving enough liquid to cover potatoes.
- Add corn and juice of corn, creamed corn, bacon, milk, and evaporated milk. Stir.
- Add stick of margarine, and stir as it melts, to blend inches Heat on med. for 20 minutes.
- If you want to thicken the chowder, do so now, by adding about 1/2 cups flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
- Add salt and pepper, to taste.
- Makes a big pot.