The Perfect Corn Chowder Food

THE BEST CORN CHOWDER

The Best Corn Chowder image

This recipe was given to me by a good friend 15 years ago. I have yet to find a better corn chowder recipe. Anytime I am asked to bring a soup to a church social or other event, this is the soup I aways bring. I always double this recipe - a single recipe is never enough.

Provided by Overton Fam

Categories Chowders

Time 50m

Yield 4-6 cups, 4 serving(s)

Number Of Ingredients 15

Ingredients

4 slices bacon, cooked and crumbled into small pieces
1 tablespoon oil
1/3 cup onion, minced (preferable green onion)
1/2 cup celery, diced
1/2 cup carrot, finely chopped
4 cups potatoes, diced
1 teaspoon salt
2 cups boiling water
15 1/4 ounces whole kernel corn, drained
14 3/4 ounces cream-style corn
12 ounces evaporated milk
2 tablespoons butter
6 saltine crackers, rolled fine
1/3 cup fresh parsley, minced (or 1 T. dried parsley)
white pepper, to taste

Steps:

Cook bacon and break into small pieces. Set aside.
In a heavy saucepan over low heat, saute onion, celery and carrots in 1 T. of oil (or in 1 T. bacon drippings) until they begin to soften. (approx 5 minutes).
Add potatoes, salt and water. (You may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). Cover and cook gently until potatoes are tender. (approx. 15-20 minutes).
Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling.
Stir in bacon pieces.
Just before serving, add parsley and a generous grind of white pepper (to taste).

Nutrition Facts : Calories 614.8, Fat 28.1, SaturatedFat 11.8, Cholesterol 55.3, Sodium 1645.4, Carbohydrate 81.3, Fiber 7.9, Sugar 8.7, Protein 17.2

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