Corn Chowder - from the 1950 Betty Crocker Cookbook
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Well, it is May 18, 2011 and still cold and rainy here in Michigan. Nothing like the weather should be at this time of year. Somehow my favorite grocery store got the most beautiful, blemish free, huge ears of sweet corn and the absolute bargain price was 10 for $2.00. So I decided to make Corn Chowder. I've added a couple things, such as the vegetable bouillon cube and parsley flakes but otherwise it is pretty close to the original recipe.
A slightly humorous story - many years ago our staff went to a very fancy restaurant (it was a 4 story, exquisite Victorian house - lots of carved wood, leaded glass etc. - built by a very rich Detroit industrialist in the early 1900s converted to a restaurant)for a birthday or something and I didn't have a lot of money on me, so I ordered the Corn Chowder. First came the beautiful plate, then the paper lace doiley and then the low soup bowl with broad rim which was decorated in vegetable paste. This was 10 or 15 years ago, so I thought $8.00 for soup at lunch was pretty pricey. But that wasn't the worst of it - there was about 5 level tablespoons of milky liquid in the bowl and 8 kernels of corn, garnished with fresh parsley. Talk about a small portion… Fairly tasty but it was a good thing there was a bread basket on the table or I would have been VERY hungry back at work. Needless to say, I didn't eat there again. I think you'll like Betty Crocker's corn chowder a bit better than what I was served....
Corn Chowder
2 onions or more to taste, minced
2 cloves garlic, minced
1/4 tsp. freshly ground black pepper
3 good sized carrots, diced (mine were skinny so I used 6 or 7)
2 cups celery, diced rather fine
2 or 3 cups potatoes, peeled and diced
4 cups water
2 cups milk (I used fat free)
2 T oil, 1 T butter (omit oil if using bacon)
1/2 cup cooked ham, or raw bacon, minced
Parsley flakes if desired
Low sodium vegetable bouiillion cube
3 large ears of corn, cut corn off (I did this in a large bowl so the corn stays put instead of flying all over)Of course, any of the above amounts may be changed to suit your personal preference.
Saute onions, garlic, carrots, celery and ham or bacon with oil and/or butter for 10 minutes. Add a few Tbsp. water, continue sauteeing for 5 more minutes or onions are soft and a bit golden. Add water, corn and potatoes. Simmer for 45 minutes. Last five minutes, add milk. Stir occasionally while cooking.
****Another variation would be to make the soup without the corn, puree the cooked soup and then add the corn which you have cooked separately.
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:cheers: I love corn chowder made from fresh corn :cheers:
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Yummy Yummy Yummy! I will have to try this one
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Excellent recipe, easy to make and was delicious!! :cheers:
