Post by WonderWoman on Feb 22, 2004 10:40:15 GMT -5
I found this recipe while searching for a nice Corn Chowder recipe and thought I would share.
Corn Chowder I
Warm and soothing corn chowder with the salty bite of
crisp bacon. This warms up well in the microwave and even
tastes better a day old. I also freeze it in small batches.
This makes a big pot of chowder but, it can easily be cut
in half. Prep Time: approx. 20 Minutes. Cook Time:
approx. 40 Minutes. Ready in: approx. 1 Hour . Makes 10 plus
servings.
Printed from Allrecipes, Submitted by Cynthia Granger
--------------------------------------------------------------------------------
2 pounds potatoes - peeled
and cubed
1 pound bacon
1 onion, chopped
4 tablespoons all-purpose flour
8 cups milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 (14.75 ounce) cans creamed corn
1/4 cup shredded Cheddar cheese
1 dash paprika
Directions
1 Boil potatoes in salted water until soft. Drain. Mash
half of the potatoes and set aside.
2 Fry the bacon until very crisp. Crumple the bacon and
set aside.
3 Fry the onion inn the bacon grease until translucent
and soft.
4 Dump the cooked onions into a large stockpot. Add the
flour and heat until the mixture is bubbly and the flour is
well dissolved. Add the milk and bring to a boil over
medium-low heat, stirring frequently. You need to watch your pot
pretty carefully while bringing to a boil and heating. The
bottom tends to easily scorch. Once boiling add the salt,
pepper, bacon, corn and all the potatoes. (If desired reserve
some of the bacon for the garnish.)
5 Heat soup until hot. Serve garnished with a dash of
paprika, a sprinkling of cheddar cheese and some crumbled bacon.
Corn Chowder I
Warm and soothing corn chowder with the salty bite of
crisp bacon. This warms up well in the microwave and even
tastes better a day old. I also freeze it in small batches.
This makes a big pot of chowder but, it can easily be cut
in half. Prep Time: approx. 20 Minutes. Cook Time:
approx. 40 Minutes. Ready in: approx. 1 Hour . Makes 10 plus
servings.
Printed from Allrecipes, Submitted by Cynthia Granger
--------------------------------------------------------------------------------
2 pounds potatoes - peeled
and cubed
1 pound bacon
1 onion, chopped
4 tablespoons all-purpose flour
8 cups milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 (14.75 ounce) cans creamed corn
1/4 cup shredded Cheddar cheese
1 dash paprika
Directions
1 Boil potatoes in salted water until soft. Drain. Mash
half of the potatoes and set aside.
2 Fry the bacon until very crisp. Crumple the bacon and
set aside.
3 Fry the onion inn the bacon grease until translucent
and soft.
4 Dump the cooked onions into a large stockpot. Add the
flour and heat until the mixture is bubbly and the flour is
well dissolved. Add the milk and bring to a boil over
medium-low heat, stirring frequently. You need to watch your pot
pretty carefully while bringing to a boil and heating. The
bottom tends to easily scorch. Once boiling add the salt,
pepper, bacon, corn and all the potatoes. (If desired reserve
some of the bacon for the garnish.)
5 Heat soup until hot. Serve garnished with a dash of
paprika, a sprinkling of cheddar cheese and some crumbled bacon.