Feeling just *this much* better about the winter weather after supper tonight. I made one of my favorite comfort foods. Corn Chowder.
Now the original recipe has been around since my Grandma was first married. My mother made a second draft of it, which is the bacon-grease spattered index card that I have currently in my possession (Grandma's recipe card is still in the family recipe box.)
Here's the recipe.....
- 4 cups potatoes diced =
- 2 cups Water boiling =
- 1/4 lb Bacon
- 1/4 cups Onion, chopped
- 2 cups whole Kernel Corn
- 2 cups Milk
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/8 teaspoon pepper
- 1 tablespoon Parsley
How To Make It:
Cook potatoes in water for 15 minutes. Drain. Set aside.
Fry Bacon with onions in stock pot. Add potatoes and all remaining ingredients.
Bring to boil. Reduce to simmer.
Outcome: What I do differently... I don't measure. I hardly ever measure (except when baking). So for me to give you my recipe... well I can't exactly. What I can do is tell you that I dice up about 4 potatoes, chop 1 medium sweet yellow onion, dice 1/2 package bacon and throw it all in my soup pot. I fry that all up and then I eyeball what looks to be enough corn and enough milk. I season to taste with fresh ground pepper, coarse sea salt, and garlic powder. Then I serve with a sprinkling of paprika and parsley flakes with toast or crackers on the side :). Makes enough to feed this family of four with some leftovers.
Chef Stephanie from Stephanie Evers Writes