Mom's Corn ChowderSubmitted by: JILLSMYTH
6 slices bacon, diced
1 medium onion, chopped (about 1/2 cup)
2 stalks celery, sliced thinly (about 1 cup)
2 tablespoons flour
4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 can niblet corn
2 large potatoes, peeled and diced
In a large pot, cook diced bacon until crisp; remove to paper towel to drain.
Drain off fat, reserving about 3 tablespoons in the pot. Cook and stir onion and celery in the bacon fat until soft.
Stir in flour. Cook over low heat, stirring constantly until mixture is bubbly (depending on how much fat you used, it may never actually get bubbly, but allow the flour to cook for 2 - 3 minutes anyway), remove from heat.
Gradually stir in milk. Heat to boiling, stirring constantly - it will burn easily.
Add corn, potatoes and salt and pepper, heat through. Stir in bacon.
You may want to thicken a little more, if that is to your taste. I usually use 3 scant tablespoons of flour, because I like it really thick. It keeps well in the fridge for up to a week, and reheats well in the microwave.
Does not freeze well - the potatoes go funny. I also usually add a shake or two of cayenne pepper or Tabasco sauce, just to give a little background kick, but that is totally optional.
Number of Servings: 6
Recipe submitted by SparkPeople user JILLSMYTH.