Gram's Corn Chowder

By EdieK

I use a dutch oven to make my Corn Chowder but any large pot will work. Depending on how much chowder you want to make will depend on the amount of ingredients you use. My recipe usually makes enough for two helpings for four or six hungry folks (depending on the size of your bowl you serve the chowder in).

Ingredients

• What you need:
• 6 or 7 strips of lean bacon
• 1 Medium size onion
• 8 Large size Potatoes (the firmer the better)
• 1 Large can of Creme Style Corn
• Evaporated Can Milk

Preparation

Step 1

Take the lean bacon and slice up. Fry (saute) the bacon slowly in the pot with the medium size onion diced over medium heat stirring occasionally. You don't want it to burn. If you so desire add a bit of low fat margarine (I use bacel margarine) to fry with the bacon and onion. While the bacon and onion is cooking, peel and dice the potatoes rinse under cold water and add to bacon and onion mixture. Drain excess fat from pan (I leave a bit in the pot for flavour). Add enough water to just cover the potatoes and cook over medium - low heat until the potatoes are almost cooked through. At this point, add the large can of Creme Style Corn and let potatoes finish cooking through. You may need to add a bit more water to cover the potatoes as some will evaporate through steam while cooking. Reduce the heat to low as you don't want the potatoes to get mushy. Just before serving add the evaporated milk. I add enough to give the Chowder a creamy look. I serve as soon as the milk heats up, which is usually in five minutes. I don't use salt or pepper while I cook the chowder, I let the ones enjoying the chowder add the salt and pepper to suit their taste. Usually while I am making my chowder I make a pan of Tea Biscuits and have them ready when the chowder is done. It usually takes about 45 minutes total time with preparation and cooking to make the chowder. Pace yourself accordingly when making the chowder and you will be happy with the results.