Recipe
Either my great grandmother's or great-great grandmother's recipe. Cut for ze boring.
For those who are still with me for ze boring:
This is one of the staple things that I make a lot when broke. The initial reaction I get from anyone I've subjected to this is: "eeeeeeeew!" But then they taste it. Since these are usually guys, they continue to whine about it. Then they eat at least half of the recipe. The recipe comes close to filling a 2 liter pot.
Corn Chowder (passed down from either my great- or great-great-grandmother)
4 regular white potatoes or 2 really huge russett potatoes, diced
1 can regular corn (~14.5 oz)
1 can creamed corn (~14.5 oz)
milk - ~14.5 oz (skim is fine, whole is tastier)
1/4 cup onion, diced fine
3 strips of bacon, cut up fine
1/2 bay leaf (optional)
pepper
Get out a large cooking pot with lid (at least 2 liter). Scrub potatoes, dice, and put in pot. Cover with water. Add dash of salt, drop of oil (or bacon fat) to keep it from boiling over. Cook with lid on until it boils. Then simmer until tender but not mushy (you will want enough firmness left so that they don't disintegrate later).
Cook bacon in skillet. Remove from skillet. Allow to cool. Cut into smallish pieces, according to taste. Cook onion in skillet (either in the bacon fat for optimal tastiness or, if you're feeling healthier, not).
Take pot of potatoes off stove. Drain off water. Return to stove. Add both cans of corn to the pot. Don't throw out the empty can of creamed corn just yet - fill it up with milk and add the milk to the pot. Add pepper. Bring to a boil, stirring enough to keep milk from burning on bottom of the pot, then reduce to medium heat. Add onion, bacon, and bay leaf. Let simmer approx 3-5 minutes (low heat, about a 3 on an electric stove) without lid, while stirring periodically. Take out the bay leaf before it takes over the soup.
Remove from heat. Put lid on pot. Let stand for about an hour. You can either serve it at this point or put it in the 'fridge. It will taste better the next day (as most soups do).
Makes about 6 realistic* servings.
Nutrition info @ 6 servings: 240.5 calories, 8.5 g protein, 47.25 g carb, 3.58 g fiber
(*realistic, for me, is "can't fit any more into a decent-sized bowl". This is about 14 oz, I think.)
Note: yes, I work with people who are extremely literal, and I tend to write instructions that try to cover absolutely everything. This doesn't mean that I think my readers are dumb. I have, in fact, resisted putting in several more steps. I hope I struck a balance somewhere between the 'skipping not-so-obvious steps because we think it's obvious' that one gets in some cookbooks and over-explaining.
For those who are still with me for ze boring:
This is one of the staple things that I make a lot when broke. The initial reaction I get from anyone I've subjected to this is: "eeeeeeeew!" But then they taste it. Since these are usually guys, they continue to whine about it. Then they eat at least half of the recipe. The recipe comes close to filling a 2 liter pot.
Corn Chowder (passed down from either my great- or great-great-grandmother)
4 regular white potatoes or 2 really huge russett potatoes, diced
1 can regular corn (~14.5 oz)
1 can creamed corn (~14.5 oz)
milk - ~14.5 oz (skim is fine, whole is tastier)
1/4 cup onion, diced fine
3 strips of bacon, cut up fine
1/2 bay leaf (optional)
pepper
Get out a large cooking pot with lid (at least 2 liter). Scrub potatoes, dice, and put in pot. Cover with water. Add dash of salt, drop of oil (or bacon fat) to keep it from boiling over. Cook with lid on until it boils. Then simmer until tender but not mushy (you will want enough firmness left so that they don't disintegrate later).
Cook bacon in skillet. Remove from skillet. Allow to cool. Cut into smallish pieces, according to taste. Cook onion in skillet (either in the bacon fat for optimal tastiness or, if you're feeling healthier, not).
Take pot of potatoes off stove. Drain off water. Return to stove. Add both cans of corn to the pot. Don't throw out the empty can of creamed corn just yet - fill it up with milk and add the milk to the pot. Add pepper. Bring to a boil, stirring enough to keep milk from burning on bottom of the pot, then reduce to medium heat. Add onion, bacon, and bay leaf. Let simmer approx 3-5 minutes (low heat, about a 3 on an electric stove) without lid, while stirring periodically. Take out the bay leaf before it takes over the soup.
Remove from heat. Put lid on pot. Let stand for about an hour. You can either serve it at this point or put it in the 'fridge. It will taste better the next day (as most soups do).
Makes about 6 realistic* servings.
Nutrition info @ 6 servings: 240.5 calories, 8.5 g protein, 47.25 g carb, 3.58 g fiber
(*realistic, for me, is "can't fit any more into a decent-sized bowl". This is about 14 oz, I think.)
Note: yes, I work with people who are extremely literal, and I tend to write instructions that try to cover absolutely everything. This doesn't mean that I think my readers are dumb. I have, in fact, resisted putting in several more steps. I hope I struck a balance somewhere between the 'skipping not-so-obvious steps because we think it's obvious' that one gets in some cookbooks and over-explaining.