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Corn Chowder

Guest Author - Sandy Moyer

Corn Chowder

  • 1/2 cup butter
  • 1 medium onion - finely chopped
  • 1/2 cup celery - chopped fine
  • 3 cups uncooked fresh corn (frozen or canned are ok, but fresh will taste better)
  • 4 medium size potatoes - peeled and cut into small cubes
  • 1 1/2 cups water
  • 4 cups whole milk
  • 1/2 tsp. salt
  • 1/2 tsp all purpose seasoning
  • 1/2 tsp black pepper
  • Optional - 4 to 5 slices bacon- fried crisp, drained and crushed into bits

Preparation -
In stock pot or dutch oven, saute onion & celery in butter just until tender. Do not brown. Add water, corn, potatoes and seasonings. pepper. Cook on medium heat, uncovered, just until potatoes are fork tender. Lower heat, add milk, stir, cover and simmer about 15 minutes, stirring a few times. Garnish individual servings with bacon bits if desired. Serve with saltines or tiny soup crackers.

0208-minibuttons-120060 - 120x60
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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