Potato and Corn Chowder
Source of Recipe
Southern Living Annual 1979
List of Ingredients
6 or 7 medium potatoes
2 chicken bouillon cubes
1 onion bouillon cube
1 1/2 tablespoons dried onion
1 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 stick butter or margarine
2 tablespoons flour
3/4 cup chopped cooked ham or Canadian bacon
3 cups whole milk
1 can white "shoe peg" corn (cream style will not do as well)
3 drops Tabasco sauceRecipe
Peel and quarter potatoes, place potatoes, bouillon cubes, dried onion, salt and pepper in pot and cover with water. Boil potatoes until soft, drain, reserving 1 1/2 cup of water in which potatoes were boiled. Mash the potatoes in pot.
Melt the butter in a small frying pan; add flour and ham, cooking for a few minutes over low heat; stirring well. Pour over the mashed potatoes.
Add the reserved 1 1/2 cups water, the milk, and the corn; stir well. Bring almost to a boil to allow to thicken, but do not boil or milk will curdle. Add a sprinkling or coarse black pepper and the Tabasco sauce.
Add salt and then more salt to taste, making additions carefully (it is easy to get too much salt). This should be done while allowing the chowder to mellow. Keep on very low heat about 1 hour before serving. This chowder is best when made one-half day ahead of serving and then slowly warmed at serving time. Yiled: about 4 to 6 servings.
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