Post by wilderness on Sept 18, 2018 9:00:22 GMT -5
Corn Chowder-Birdy
Ingredients
½ pound bacon, cut up
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, chopped (1 cup)
2 tablespoons all-purpose flour
4 cups milk
1/8 teaspoon pepper1
can (14.75 oz) cream-style corn
1 can (15 oz) tiny whole potatoes, drained and diced
Chopped fresh parsley, if desired
Paprika, if desired
Steps
1 In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside.
2 Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
3 Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4 Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.
I cut it in half for myself and have made a few modifications over the years. This can be a nice pantry meal since it uses canned creamed corn and is quick to make. The original recipe did not call for whole corn but I got into the habit of adding canned niblets as well as the creamed corn. The original was made with bacon but I got into the habit of substituting ham or sausage once in a while.
Ingredients
½ pound bacon, cut up
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, chopped (1 cup)
2 tablespoons all-purpose flour
4 cups milk
1/8 teaspoon pepper1
can (14.75 oz) cream-style corn
1 can (15 oz) tiny whole potatoes, drained and diced
Chopped fresh parsley, if desired
Paprika, if desired
Steps
1 In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside.
2 Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
3 Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4 Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.
I cut it in half for myself and have made a few modifications over the years. This can be a nice pantry meal since it uses canned creamed corn and is quick to make. The original recipe did not call for whole corn but I got into the habit of adding canned niblets as well as the creamed corn. The original was made with bacon but I got into the habit of substituting ham or sausage once in a while.
