The Best Corn Chowder
fromfood.comwww.food.com/recipe/the-best-corn-chowder-351282
This recipe was given to me by a good friend 15 years ago. I have yet to find a better corn chowder recipe. Anytime I am asked to bring a soup to a church social or other event, this is the soup I aways bring. I always double this recipe - a single recipe is never enough.
Ingredients
Instructions
Cook bacon and break into small pieces. Set aside.
In a heavy saucepan over low heat, saute onion, celery and carrots in 1 T. of oil (or in 1 T. bacon drippings) until they begin to soften. (approx 5 minutes).
Add potatoes, salt and water. (You may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). Cover and cook gently until potatoes are tender. (approx. 15-20 minutes).
Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling.
Stir in bacon pieces.
Just before serving, add parsley and a generous grind of white pepper (to taste).
Nutrition
- Calories
- 614.8
- Fat Content
- 28.1
- Saturated Fat Content
- 11.8
- Cholesterol Content
- 55.3
- Sodium Content
- 1645.4
- Carbohydrate Content
- 81.3
- Fiber Content
- 7.9
- Sugar Content
- 8.7
- Protein Content
- 17.2
