Conference turris::cooks

    1/2 lb. Bacon (approx.)
    1 med. onion
    3 cups water
    2-3 med. potatoes
    2 cans cream corn
    1 16oz bag frozen corn
    4 cups milk
    salt & pepper to taste
    2 T. butter or margarine
    
    Fry bacon in large pot til crisp.  Put bacon aside.  Add onion
    to bacon fat and fry til transparent.  Add water and potatoes.
    Cook til potatoes are tender.  Add cream corn, frozen whole
    kernel corn, milk, salt,pepper,butter and crumbled bacon pieces.
    (I usually use part of the Bacon for something else as it's 
    alittle too much) Heat and serve.
    
    This always goes over real big in my family.
    

    Forgot to tell you.. The potatoes should be cut into small bite
    size pieces and the onions chopped small.
    

     It warms my heart to see a recipe for New England corn
     Chowder (pronounced 'Con Chowdah') in these notes.  I
     applaud your having resisted the modern temptation to
     'doctor' it up with some silly spice or other.
     
     Traditionally, diced salt pork would have been used in
     place of the bacon.

    
    My favourite Corn Chowder Recipe:-
    
    3 cups peeled and diced potatoes
    2 cups fresh corn, or frozen kernels
    1 large, or 2 small onions chopped.
    2 carrots diced
    3-4 Tablespoons _real_ butter (all right use margarine if you must!)
    salt, pepper, celery salt (the magic ingredient!)
    3-4 cups milk (start with 3 and add more as needed)
    1 cup of fresh cream (you can use tinned milk but it is not as nice!)
    2 TBS potato flakes (instant potato) 

    Boil the diced potatoes until just barely done.  Drain and set
    aside.  Place 1 cup of the fresh corn in blender with enough milk
    to make it move and whiz until just chopped (don't let it turn
    to mush)  Saute onion and carrot in the butter until onion is 
    translucent.
    
    Combine potatoes, corn, onion and carrot in a heavy bottomed (I
    like my cast iron) pot.  Pour over the milk until you have the
    consistency you like.  Heat gently for about 20 mins.  (if you are
    worried about the milk scalding onto the bottom of the pan, place
    the pot inside a larger frying pan and fill with boiling water..
    then heat slowly)  When the vegetables are all tender and 'pouched'
    into the milk add freshly ground pepper, celery salt and regular
    salt to taste.  Don't be afraid to really grate that nice fresh
    pepper in!  Now just before serving slowly stir in the potato flakes
    and a few minutes later the cup of cream.  Heat it all through gently
    and serve.
    
    For an extra special treat top with grated cheese and croutons! 
    My mouth is watering!!!
    
    gailann

    a couple of questions.  (even though i can't eat chowder anymore
    someday i might be able to!).......
    
    what is the use of the potato flakes and if you don't have them can you
    use a substitute? and...
    
    can you use fresh celery tops instead the celery salt?
    
    other than that, i can't wait to make it!
    
    cj
    

    
    The potato flakes thicken it just that little bit.. It just comes
    out a little richer.. corn starch or even a half potato blended
    and added would have the same effect.
    
    Yes, I've often used fresh celery tops minced up.. I  tell you though,
    I really like the celery salt in this particular case though!
    
    gailann

    Here are 2 corn chowder recipes to try...please excuse format on the
    first one, I am copying it off an envelope someone gave me years ago
    and I never wrote it out ingredients first...
    
    
    Corn Chowder
    
    Saute slowly til lightly browned:
    	1/2 c chopped salt pork
    
    Add and saute til brown:
    	3 T chopped onion
    	1/2 c chopped celery
    	3 T chopped green pepper
    
    Add and simmer:
    	2 c diced raw potatoes
    	2 1/2 c water
    	1/2 t salt
    	1/4 t paprika
    	1 bay leaf
    
    In about 45 minutes, combine until blended, bring to boiling and add to
    above:
    	3 T flour
    	1/2 c milk
    
    Heat about 5 minutes and add:
    	1 1/2 c hot milk
    	3 c whole kernel corn
    
    Reheat, but do NOT boil soup.  Serve it sprinkled with paprika and
    parsley.
    
    ******************************************************************
    
    
    CORN & CHICKEN CHOWDER
    
    
    3 slices bacon
    1 large onion chopped, approx. 1 c
    3 stalks celery sliced thin
    1 1/2 pounds boiling potatoes peeled and diced
    3 c chicken broth
    1 1/2 c water
    1 1/2 pounds boneless, skinned chicken thighs (about 6 thighs)
    4 c corn kernels
    3 c half and half
    1 1/2 t thyme, ground or crumbled leaf
    1/4 t pepper
    Salt to taste
    
    Cut bacon into 1/4 inch pieces, cook with onion in large heavy saucepan
    or soup pot over medium heat for about 10 minutes or until both begin
    to turn very light  brown.
    
    Add celeery, potato, chicken broth and water to saucepan.  Bring to
    boiling, add chicken, lower heat and simmer partially covered, over low
    heat for about 20 minutes or until chicken is cooked through.
    
    Remove chicken with tongs and set aside.  Add corn, half and half,
    thyme and pepper to saucepan.  Simmer uncovered for 7 - 8 minutes.
    
    Cut chicken in 1/2 inch pieces and return to saucepan.  Taste chowder
    and season with salt, if necessary.
    
    Garnish soup and serve.
    
    
    

    This recipe is very similar, but I use half and half in place of milk
    for a richer soup.
    
    8-10 servings
    
    1/2 pound bacon, diced
    1 medium onion, diced
    4 T butter
    1 1/2 pounds boiling potatoes, cubed
    2 10 oz. packages frozen corn
    4 cups half and half
    2 cups milk
    Salt and freshly ground white pepper to taste
    2-3 scallions, sliced 
    
    In large saucepan or 5qt. dutch oven on top of stove, heat bacon until 
    half cooked. Drain grease and add butter. Add onion and cook until
    bacon is well browned and onion is caramelized(15-20 minutes over
    medium heat)stirring occasionally. Add potatoes, half and half, and
    milk and bring to a slow boil. Boil for 10 minutes and add corn. Simmer
    for another 10 minutes or until potatoes are cooked through. Serve with
    sliced scallion as garnish if prefer.
                                 

    Corn chowder is one of my most favorite winter eats.  With lots of 
    bread and butter.  Though the recipes you have received already sound
    good here is my recipe I have been making for quite some time.  And
    it is quick!
    
    Ingredients: (all to be to your own liking)
    
    1/2 stick butter
    4 potatoes
    1 Can of cream style corn
    1 onion
    1 can evaporated milk
    Salt and pepper to taste.
    
    Cut potatoes to bite size. add to 6 to 8 cup boiling water. Add onions
    (cut in to big slices if you like) to potatoes same time.  let cook
    for about 15 to 20 minutes.  Less if they are cut smaller just watch 
    and check as you go along.  After potatoes are done add the creamed
    styled corn and evaporated milk. Let simmer 5 minutes stir in salt 
    and pepper to taste and top with 1/2 stick of butter.
    
    Enjoy!

    
    
    New England Corn Chowder
    ~~~~~~~~~~~~~~~~~~~~~~~~
    1/4 to 1/2 pound salt pork, cut into 1/4" dice
    1 medium onion, coarsely chopped
    3 large potatoes, peeled and cut into 1/2" dice
    water
    1 can evaporated milk
    1 can creamed-style corn     
    1 can whole kernel corn 
    1/2 stick (2 oz.) butter 
    salt and pepper to taste   
    
    1. In a large kettle, cook salt pork over med-low heat until light
       brown and crisp.  Remove salt pork, and pour off all but 1
       tablespoon of the fat.
    
    2. Saute onions in the fat until wilted; add potatoes and enough water
       to cover, plus 1/2 inch.  Add 1/2 teaspoon salt.
     
    3. Boil until potatoes are tender (about 10-15 minutes). 
    
    4. Add milk, corn, and butter.  Heat until chowder is hot and butter is
       melted. Serve with common crackers and fried salt pork.	
    
    
    For a more heathy version, eliminate the salt pork, and cook the onions
    and potatoes together in the water.  Use non-fat evaporated milk.
    

			SIMPLE CORN CHOWDER

	dice 3 medium or two large white potatoes and boil until tender.
	drain well.

	brown 1/2 pound salt pork, diced fine, or smoked bacon, diced fine,
	in a large kettle until nicely browned.  remove pork to a bowl with
	a slotted spoon.  Add 1 medium onion to grease in pot, diced fine,
	and cook over medium heat just until clear - do not brown the onion.
	remove onion from pot with slotted spoon to the same bowl as the
	bacon.  Remove excess fat from pot.  Place diced potatoes, 1 bag
	(10 oz. or more) frozen whole corn without sauce, bacon and onion
	in the pot.  Add enough whole milk to cover well.  Bring to a simmer.
	Serve with croutons.

	*  this can also be made with half-and-half, but I find it too rich.