I got originally saw this recipe on Allrecipes but have made some changes along the way because I found that the original recipe was rather bland. It truly does make full stockpot of chowder. After feeding six adults, I still had plenty to tuck away in the freezer.
- 2 lbs of bacon, cooked til crispy and then chopped. (Or you could chop and then cook til crispy) Set aside some of the bacon to use as a garnish.
- 1 onion, chopped and cooked in bacon grease til translucent
- 4 large baking potatoes, peeled, diced, and boiled til soft ( just barely cover the potatoes with water to cook, and save the water to add to the soup)
- 3 cans of creamed corn ( I used creamed corn I had frozen from summer corn–about 6 ears worth. If using plain corn, I would increase the flour and a bit of bacon grease with the onions in the soup.)
- 1/4 cup flour
- 8 cups milk
- fresh dried thyme leaves
- Tabasco sauce
- salt and pepper
- Heat the cooked onions and the flour in a stockpot until hot and blended.
- Add the milk, and heat until hot and steamy.
- Mash 1/2 the potatoes and stir them into the milk along with the potato water.
- Add the remaining potato chunks, the corn, the bacon, a fistful of crumbled thyme leaves, a few shakes of Tabasco sauce, and salt and pepper to taste.
- Simmer to allow the flavors to blend.
- Stir frequently or the milk will burn on the bottom of the pot.
- Serve garnished with remaining bacon pieces.
Under less fatiguing circumstances, I would serve this with a fresh sweet cornbread and crispy salad.Kathy Harp – Her full blog can be found at Maywood Living.