
I like hearty meals. I especially like soups and stews... even when it is 80 degrees outside! I made this tonight and thought it was worthy of sharing. My regards to the Betty Crocker cookbook, and to my wonderful mother-in-law that gave it to me in the first place.
Corn Chowder
1/2 pound bacon, cut up (I used turkey bacon)
1 medium onion, chopped (1/2 C or more)
2 medium stalks celery, chopped (1 Cup)
2 Tbls all-purpose flour
4 Cups milk
1/8 tsp pepper (or more if you like it like I do)
1 can cream-style corn
1 can tiny whole potatoes, drained and diced
chopped fresh parsley, if desired (I didn't have it)
Paprika, if desired (I sprinkled it on top.. pretty)
1. Cook bacon in 3-quart saucepan over medium heat until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside. (with turkey bacon I found that it didn't give off all that much fat... so I left whatever was there and added a little butter)
2. Cook onion and celery in bacon fat over medium heat about 2 minutes, stirring, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly, remove from heat. (mine never looked "bubbly"...but I gave it a good stir)
3. Gradually stir in milk. (I put mine in all at once) 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.
**Interesting tidbit- the word chowder, comes from the French word
chaudiere. It is a large cauldron that the seamen used to make their hearty stews in. Enjoy!