Prep 20 mins
Cook 30 mins
This recipe was given to me by a good friend 15 years ago. I have yet to find a better corn chowder recipe. Anytime I am asked to bring a soup to a church social or other event, this is the soup I aways bring. I always double this recipe - a single recipe is never enough.
- 4 slices bacon, cooked and crumbled into small pieces
- 1 tablespoon oil
- 1⁄3 cup onion, minced (preferable green onion)
- 1⁄2 cup celery, diced
- 1⁄2 cup carrot, finely chopped
- 4 cups potatoes, diced
- 1 teaspoon salt
- 2 cups boiling water
- 15 1⁄4 ounces whole kernel corn, drained
- 14 3⁄4 ounces cream-style corn
- 12 ounces evaporated milk
- 2 tablespoons butter
- 6 saltine crackers, rolled fine
- 1⁄3 cup fresh parsley, minced (or 1 T. dried parsley)
- white pepper, to taste
- Cook bacon and break into small pieces. Set aside.
- In a heavy saucepan over low heat, saute onion, celery and carrots in 1 T. of oil (or in 1 T. bacon drippings) until they begin to soften. (approx 5 minutes).
- Add potatoes, salt and water. (You may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). Cover and cook gently until potatoes are tender. (approx. 15-20 minutes).
- Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling.
- Stir in bacon pieces.
- Just before serving, add parsley and a generous grind of white pepper (to taste).