Name: Corn and Potato Chowder
Yield: 6 servings
Cuisine: United States
Ingredients: ½ cup diced celery; 2 teaspoons salt; 2 cups diced uncooked potatoes; 2 cups boiling water; 4 cups milk; 2 cups fresh corn, cut off the cobs; ½ cup chopped onion; ¾ teaspoon fresh lemon juice; 3 slices of bacon; ½ teaspoon freshly ground black pepper

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 slices of bacon
½ cup chopped onion
½ cup

Method

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.
Add the water and potatoes. Cook, covered, for twenty minutes, or until potatoes are tender.
Add the milk, corn, salt and pepper. Cook for five to six minutes, until corn is just tender. A

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Corn and Potato Chowder

Ingredients

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