Wednesday, September 22, 2010

Ruth Hamm's Corn Chowder

Oh how I LOVE this recipe!  I have the bacon cooking right now, and for some reason, just the smell of it makes me feel like fall has arrived.  Cozy.  I have pandora's Josh Groban channel playing in the background.  Does life get any better than this?  Hope you get a chance to make this and that you LOVE it.  Think of my mom when you do.  If you didn't know her, just think of the most wonderful, soft-spoken, loving person you've ever met and square it.  You might even want to cube it.

5 slices bacon (save drippings)
1 lb. can whole kernel corn
1 med. onion, chopped
1 c. diced raw potatoes
1/2 tsp. salt
1 can cream of celery soup
1 1/2 c. milk

Cook bacon in large saucepan til crisp.  Remove bacon; pour drippings into crockpot.  Pour corn "juice" in with drippings.  Add onion, potatoes, and salt.  Add soup, corn and milk.  Cover and cook on low.  Check the potatoes after a couple hours to see if they're soft.  If not, cover again and check after another hour.  It will really depend on how large you cut the potatoes.  Season to taste with salt and pepper.  Crumble bacon over when ready to serve.



Related Posts Plugin for WordPress, Blogger...