Chef 's Corner
By Randy Balt
Corn Chowder
When it came time to select this month's recipe I chose one that's perfect for a cold, windy
winters day, which will be upon us shortly. We've been making this tasty, easy to prepare,
corn chowder for decades. I recommend you include fresh biscuits loaded with butter and
berry preserves or perhaps a nice grilled cheese sandwich. The options are endless. Enjoy.
Course: Main Meal • Servings: 6 •
Prep Time: 15 min. Cook Time: 55
min. • Total Time: 1 hour, 10 min. •
Level of Difficulty: Easy
Ingredients
Directions
1 lb. bacon, chopped
1 onion, diced
3 russet potatoes, peeled and cubed
1 cup celery
4 15 oz. cans creamed corn
2 15 oz. cans whole kernel corn
salt and pepper to taste
Fry bacon in pan until done. Remove and save bacon. Transfer bacon grease to
a cooking pot.
Combine onions, potatoes and celery, sautéing until lightly browned in the
bacon grease. Approximately 20 minutes.
Add corn and simmer for 35 minutes or until you are ready to eat. Salt and
pepper to taste.
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Community News | FOUR SEASONS BREEZE | DECEMBER 2013
11
