Corn Chowder – Late Summer At It’s Best

August has all the makings for a perfect corn chowder. When you can cut corn fresh off the cob and new potatoes are in season the time is right for this dish.

I use an old family recipe – not my family! I got it from a friend long ago and make it often. It can be made with canned corn, but when it’s in season, you MUST use fresh. I use one of these handy corn strippers to remove the kernels.

I always make at least a double  batch – if I’m going to the trouble I’m going to make enough to enjoy for a while myself and have enough left over to give away. The recipe is for a single batch if you’re not so inclined.

1/2 cup bacon – the more flavorful the better

4 Tbls. minced onion

2 cups boiling water

4 cups diced potatoes

2 cups chopped celery

2 cans evaporated milk – I use skim

2 cans cream style corn

3 large ears of corn, kernels removed (substitute 2 cans)

2 tsp salt

1 tsp. pepper

Saute bacon and onion in a large stockpot. When bacon is almost crisp, add celery. When bacon is crisp, add potatoes and boiling water. Cook until potato is soft and water thickens a bit. Add remaining ingredients and heat to boiling. Tastes even better the next day.

By | 2012-08-09T12:00:43+00:00 August 9th, 2012|Food and Drink, Nancys Food|