It was a dark and stormy night…
Hmmm, I guess that intro has been done.
We did have some storms last weekend.
Nothing says homecoming half-time show like soaked band members. There had been a sprinkle here and there. But half way through “Crazy Train” the sky just opened up! To their credit, none of the band quit marching until the drum major, my daughter, gave them the signal! Thanks to my friend, Sheri, for sharing this video. (There must have been another band parent sitting behind her while she was filming. Either that, or he was really excited to be in the rain.)
The next day was cool and gray–perfect for Corn Chowder.
Mom used to make Corn Chowder for us all the time when we were kids. As a new bride, 22 years ago, I knew I had to have the recipe.
Here is the copy she gave me. Photocopied from what looks like a novel. I don’t know if her copy was a photocopy or she actually had it in a book.
You can tell I’ve had it a while by how the paper has aged.
For some reason I keep this recipe tucked in a cookbook. I suppose when I got it, I didn’t really have a stash of recipe cards or cookbooks. Seemed like a good enough place for it. I still know where to find it 22 years later! I probably put my hands on this recipe faster tucked in this cookbook than I could if it were in my recipe box! ugh!
The recipe is written in paragraph form. I’ll gather it all together in one place for you at the end–but first, some photos.
The first thing I did was cook up the 8 slices of bacon.
I fried the bacon first so I didn’t have to dirty up a skillet in addition to my soup pot.
Set your yummy bacon aside while you proceed with the recipe. Do the best you can to keep your family from passing by and nibbling on the bacon. (Good luck!)
Of course you are going to save all that lovely bacon grease for later use–green beans, fried eggs, grits, etc.
The recipe calls for 12 potatoes! TWELVE.
Since potatoes come in all shapes and sizes, I found that measurement to be vague. I used about 6-7 cups. Yes, still a little vague but a bit more manageable.
Next the recipe says to cut up 6 onions–SIX ONIONS! Good grief!
I used two. I actually had to have my husband cut up the second one for me. My eyes were watering so bad after one! I can only imagine my condition if I had to cut SIX!
I topped off my 8 cup measuring bowl with the onions.
Dump your potatoes and onions in the same pot you used to cook the bacon. It is perfectly fine if there is a little bacon grease still in there.
Add water to cover the potatoes and onions. I used about 6-7 cups. Boil until veggies soften.
Add the bacon, 3-3 1/2 pts. of milk, and a “tin of corn”. A tin? What the heck?!
I’m sure that means a can of corn but what size???
I used 4 cups of frozen Schwan’s frozen corn. Their corn is the yummiest! Four cups is probably more than “a tin”. I figured this was CORN Chowder. I would be okay if there was lots of corn.
By the way, 3 pints equals 6 cups.
Once everything is about to boil again, add 1/4 cup cornstarch that has been dissolved in 1/4 cup cold milk.
Finally, add a lump (approximately 2 tablespoons) of butter to the soup.
Salt and pepper to taste. I like lots of pepper in mine. I also added some leftover chicken I had in the fridge just to make the soup a little more substantial.
Serve it up in fancy orange bowls.
or blue. : )
I love these little crocks!
Aren’t they cute with their little lids on there?
I hope you enjoy this recipe–no soggy band members required!
6-8 strips bacon cut up and fried (I used thick bacon.)
6-7 cups russet potatoes, peeled and cubed
2 medium onions, diced
6-7 cups water
4 cups frozen corn
6 1/4 cups milk, divided
1/4 cup cornstarch
2 Tablespoons butter
salt and pepper to taste
(Optional-diced chicken can be added along with the corn and bacon.)