For 6 people ()
- 1 1/2 cup(s) milk
- 2 medium potatos, peeled and diced
- 1/4 teaspoon(s) dried marjaram
- 1 medium onion, chopped
- 1/2 cup(s) celery, chopped
- 5 slices bacon, crisp cooked and crumbled
- 1/2 cup(s) water
- 1 teaspoon(s) salt
Corn Chowder Directions
- In saucepan melt 2 tablespoons butter and cook onion, celery and add potatos. When onions are softened add water and salt. Stir in corn, milk, marjoram and salt and pepper. Cook at gentle simmer until potatos are soft, add crumbled bacon. Serve hot
- This recipe I use as a general guide. Heres the way I usually make it!
- Cook onion in butter, add celery, diced carrots and maybe even peppers or diced chilis. Add potatos, any kind, sweet ones, yukon gold or just plain bakers. Add about 1/4 to 1/2 cup flour and cook it in for about 1 minute. Add just enough water to barely cover and 1 or 2 cans of evaporated milk.
- Canned corn is fine, home canned corn is better, leftover corn on the cob is best! Just cut it off the cob and add it to the soup, as much as you want. I also often add cubed ham if I have it.
- Let the mixture cook until the potatos and veggies are cooked and the soup has thickened slightly. Then sometime I'll add a cup or 2 of shredded cheddar cheese and I like to use dried basil instead of the marjoram. Season to taste and enjoy