Corn Chowder Variation...
The original recipe was on the back of a bacon package
many years ago, and I've made it at least 50 times during
the intervening years, making adjustments and refining the
recipe. Only once did I scorch it. The kids loved it, once I
reduced the pepper amount.
After the first time, I've always made a double batch.
Boil together and drain:
2 medium potatoes - cubed
1 large onion - cubed
6 strips of bacon - chopped and fried
1 large can of cream corn
1/2 cup milk
1 teaspoon pepper
Salt to taste
While the first two ingredients are boiling, fry down the
bacon in a large pot. Remove from heat. Lift out and drain
off the remaining bacon fat (I save it to fry up onions and
garlic for chili). Return bacon to pot.
Add drained potatoes/onions and remaining ingredients in the
pot. Place over med-low heat.
Heat through; stirring often (try not to boil) - and serve.
-I use 2 or 3 extra strips of bacon - adds a bit more
flavour. More flavour is added by the stuff in the bottom of
the pot too.
-I use a smaller tin of cream corn and a similar size tin of
-Reduce pepper to 1/2 teaspoon if kids are involved.
-Milk can be increased to 1 cup or more to achieve desired
-Substitute reconstituted powdered milk as a cost saving
-To make a richer chowder, use half-and-half (or heavier
cream) for the initial measure of milk.
-This keeps well - if there is any left over!
NEW NOTE: (Oct 1999)
I had someone write to say how similar this recipe and
theirs (from Norway) were. The difference was that they
boiled the potatoes without the onion, but cooked up the
onion with the bacon "to mix the onions and bacon
flavours". They used 1/2 pound or more of bacon for the
"double batch" (8 servings).
I tried it this way and I am a convert!