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“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.”
READY IN:
50mins
SERVES:
4
YIELD:
4-6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon and break into small pieces. Set aside.
  2. 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).
  3. 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).
  4. Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling.
  5. Stir in bacon pieces.
  6. Just before serving, add parsley and a generous grind of white pepper (to taste).

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