Old Fashioned Northland Corn Chowder

Submitted by Sherry B.

"This is a magnificent chowder recipe passed down from my VERY large family. This can easily feed 20 people. One large stock pot needed for this recipe"

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Yields: 12 quarts
• Serves: 15-25

ingredients

• 1 large yellow onion, diced
• 1 - 1 1⁄2 cup celery, diced
• 2 tablespoons butter
• 8 cups potatoes, peeled and diced
• 16 ounces chicken broth
• 4 cups water
• 2 cups milk
• 2 cups corn
• 1 lb bacon, cooked crisp and diced
• 6 eggs, hard boiled and diced
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons salt
• 1 teaspoon pepper

directions

1. In a Large stock pot :Sauté the onion and celery in butter until soft.
2. Add potatoes, chicken broth and water. Simmer for 25 minutes or until potatoes are cooked.
3. Mash the potatoes just a little to make chowder thicker.
4. Add milk, corn, bacon, and eggs.
5. Sprinkle with parsley, salt, and pepper.
6. Cover and simmer for 20 minutes.
7. Serve warm.

Reviews

[KerfuffleUponWincle]

I reduced the recipe to make 4 quarts, although the quantity, thankfully, was not 4 quarts! If I make this again, I will leave out the celery entirely ~ I thought it overpowered the rest of the ingredients. I liked the addition of the hard cooked eggs. Made for Fall PAC 2011.