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Fay Stout | all galleries >> Galleries >> My Recipe Box > Prairie Corn Chowder
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Prairie Corn Chowder

This is one of my favorite soups that I used to prepare when the children were growing up, and to my surprise, it was one of their favorites and my daughters now make it for their families.
It is from the American Home All-Purpose Cookbook published in 1966 and this was the cookbook along with a Betty Crocker cookbook that I started cooking from when I got married.
It is a 563 page book with very few photos but is chock-full of good recipes, even now... 47 years later.
Nothing too trendy, just solid recipes that would appeal to many palates.

3 Tbsp. BACON
1/2 c. ONION, chopped
2 c. POTATOES, pared and cubed
2 c. WATER
1 qt. MILK
2 tsp. SALT
1/4 tsp. PEPPER
1/4 tsp. dried ROSEMARY, crumbled
1/4 c. PIMIENTO, diced
1/4 c. CHEDDAR CHEESE, shredded (I use a bit more)
2 Tbsp. PARSLEY, minced

Cook bacon in a large heavy pot until crisp and brown; remove browned bits; reserve.
Add onion to drippings; saute until soft, but not browned.
Add potatoes and water; bring to a boil and simmer about 20 minutes or until potatoes are tender.
Add corn, milk, salt, pepper, rosemary, pimiento, and browned bacon bits; heat until steaming hot; stir in cheese and parsley.

Makes 4-6 servings.

Canon EOS 5D Mark II
1/80s f/5.6 at 85.0mm iso2500 hide exif
Full EXIF Info
Date/Time12-Dec-2013 13:20:50
ModelCanon EOS 5D Mark II
Flash UsedNo
Focal Length85 mm
Exposure Time1/77 sec
ISO Equivalent2500
Exposure Bias0.33
White Balance
Metering Mode
JPEG Quality
Exposure Program
Focus Distance0.800 m

other sizes: small medium large auto
Martin Lamoon14-Dec-2013 20:45
Chris14-Dec-2013 06:35
Getting the juices flowing again Fay! I like the family history you associate with this.
Today I'm making sweet potato soup for lunch.
Isabel Cutler14-Dec-2013 01:56
I have that cookbook! Used to belong to the Cookbook of the month club and it was a selection. Make the cornbeef glaze from it. This sounds good!
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