Quote:
Originally Posted by SophieKatesMom  Here is a recipe for Corn Chowder that I recieved from a friend. Easy to make and good on a cold evening.
We usually have some freezer, it is just as good warmed up. Be warned, it makes A LOT of soup.
CORN CHOWDER
Serves 10 to 12 people (leftovers freeze well)
1/2 pound thick sliced bacon (I usually use Turkey Bacon)
3-4 medium onions (chopped coarsely)
6-8 potatoes (washed, skin on, cut into large bite
sized pieces)
4 Tbs. butter or margarine
1 1/2 tsp. salt
3 15oz cans creamed corn (your favorite brand)
3 15 oz cans whole kernel corn (drain liquid)
1 12 oz cans evaporated milk
Fresh ground black pepper
Directions:
1. Cut the bacon into squares about 1" X 1" and toss it into a large, preheated pot, (if the pot is heated the turkey bacon won't stick)
2. Cook stirring occasionally until just before it starts to crisp. Drain the bacon grease and discard the grease.
3. Add the chopped onions, potatoes, salt and barely cover with water.
4. Bring to a low boil and cook until potatoes are barley tender.
5. Stir in the creamed corn, and whole kernel corn and bring it back to a very low boil. Stir in the condensed milk.
6. Cut the butter into pats and drop onto the surface, do not stir at this time.
7. Cover the entire surface of the chowder with black pepper as lightly or as heavily as your pallet permits.
8. Cover the pot and let it rest for about half an hour.
Really good with a crusty bread.
Hope you all enjoy. If you would like the Word format file for this recipe please just PM me your email address and I will send it.
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I love love love corn chowder! I would probably use fresh corn or frozen tho instead of canned ~ aside from the canned creamed corn if I don't feel like creaming my own corn at that moment
and LOTS of black pepper is a must!!!
U can sub out fat free half and half for a little richer flavor too. Evap doesn't have much fat tho so it probably won't make much of a difference.