Kathy’s Hunting Lodge Corn Chowder

Here’s the chowder recipe that Kathy talked about in her last Mondays at Maywood post – A Hereford Zone Hunting Lodge.

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.

Corn Chowder

  • 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
  1. Heat the cooked onions and the flour in a stockpot until hot and blended. 
  2. Add the milk, and heat until hot and steamy. 
  3. Mash 1/2 the potatoes and stir them into the milk along with the potato water.  
  4. 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. 
  5. Simmer to allow the flavors to blend. 
  6. Stir frequently or the milk will burn on the bottom of the pot.
  7. 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.

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One Response to Kathy’s Hunting Lodge Corn Chowder

  1. Pingback: A Hereford Zone Hunting Lodge | The Zone Magazine

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