Friday, January 15, 2010

Mommie's Corn Chowder

  • 12 oz turkey bacon
  • 5 Idaho potatoes, cubed
  • 3-4 stalks celery, chopped
  • 1Tbsp vegetable oil
  • 4Tbsp flour
  • 8C milk (I used whole to make the husband happy)
  • 2 cans creamed corn
  • 1 tsp salt (I seasoned with a bit more)
  • Ground black pepper to taste

Cook the bacon (I cook mine on a skillet and I leave all the extra juice on the bacon for flavor) and cut up into bitty pieces. Boil the potatoes in a separate pot until tender. Saute the celery in the oil in a big soup pot until tender. Add 1T flour, reduce heat and cook until bubbly. Add 2 cups of milk to the celery and blend it together. Add 2 more cups off milk, 3T of flour and bacon, let simmer for a minute for good flavor. Add 2 cups of milk, bring to simmer. Add the remaining 2 cups of milk and bring to a simmer for at least 1 minute. Add corn, potatoes, bacon, salt and pepper. Let it all simmer for 1 more minute. It makes a ton. Cut it in half, freeze half or invite your friends over.

1 comment:

Liz Johnson said...

Cooking the potatoes before adding them to the soup is key. Trust me. I might have learned that one the hard way. :)

Even with hard potatoes that were sifted out - two enthusiastic thumbs up!