Corn and Potato Chowder

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Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 slices of bacon
  • ½ cup chopped onion
  • ½ cup diced celery
  • 2 cups boiling water
  • 2 cups diced uncooked potatoes
  • 4 cups milk
  • 2 cups fresh corn, cut off the cobs
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ¾ teaspoon fresh lemon juice

Method

  1. Fry the bacon until crisp. Remove bacon from fat and reserve. Add the onion and celery to bacon fat and sauté until onion is limp and transparent.

  2. Add the water and potatoes. Cook, covered, for twenty minutes, or until potatoes are tender.

  3. Add the milk, corn, salt and pepper. Cook for five to six minutes, until corn is just tender. Add the lemon juice.

  4. Ladle the soup into individual serving dishes. Crumble some of the reserved cooked bacon over the top of each serving.

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