Corn Chowder
with home canned corn
This is such an easy and quick soup to make. It comes from an old cookbook (Better Homes and Gardens ~1960s). I found this version at an antique store. I also have a 1953 version that my mother received in 1958 for a wedding gift. I find the old recipes in these books to be much better than a lot of recipes found on the internet today. These old recipes are tried and true. There’s a reason this cookbook was on the bestsellers list for 3 months when it first came out in the 1930’s (bhg.com). That means no surprises when it comes to flavour, its delicious and satisfying. Great week night meal, hearty, healthy and quick. My take on this recipe is that I use home canned kernel corn and home canned potatoes.
Ingredients
4 slices of bacon
1 medium onion, chopped fine
1 pint of home canned kernel corn with liquid
1 quart of home canned potatoes with liquid
1 can condensed cream of mushroom soup
3 cups of whole milk
½ teaspoon salt
Dash pepper
Directions
Cook bacon until crisp in a large pot, remove the cooked bacon and pour off the bacon drippings. Return 2 tablespoons drippings back to pot, add onions and cook 5 minutes until onions are soft and starting to caramelize.
Add canned potatoes and canned kernel corn, simmer until heated.
Add cream of mushroom soup, milk, salt and pepper.
Stir the cooked crumbled bacon back into the pot, keeping some aside for garnish if desired.
Cook on a simmer for a minimum of 5 to 10 minutes.
TIP: If you don’t have canned potatoes on hand, use fresh. Wash and peel (or leave the peel on). Cut into cubes, add to onions. Cook on a simmer 5 minutes, add 2 cups water. Cook until potatoes are almost soft. Add corn and proceed to step 3.
