Quite a few years ago I came up with this recipe to make use of some of the sweetest, crunchiest corn in the universe. That would be corn grown in my home state of New York. More specifically, in Western New York. How “big” is corn in New York State? Well, big enough to have its own Festival in the small town of Eden, New York. The Eden Corn Festival attracts people from several States and Canada. Three cheers for The Eden Corn Festival! Of wait, did I just get off track? I did, didn’t I? OK….deep breath and pull focus. I used to give steaming bowls of this to my old neighbor Bill, who then asked for the recipe, made it and said it was the best in the world. Blush. He then passed the recipe on to his son in Georgia. That’s how these recipes go. I hope you like it too. On to the recipe!
Corn Chowda with Bacon
- 4 Slices bacon Regular cut. Chopped
- 1 Cup Onions Chopped
- 1 Stalk Celery chopped
- 2 Medium Potatoes peeled and cut into bite size pieces
- 4 Ears Corn cut from the cob. Substitute 2-1/2 cups thawed frozen corn
- 2 TBSP Flour
- 2-14 Ounce cans Chicken Broth
- 2-1/2 Cups Whole Milk
- 1/2 Cup Heavy Cream USe 3 cups of milk if you don't have heavy cream
- 1 Tsp Salt
- 1/2 Tsp ground Black Pepper
- 1 Tsp Celery Seed
- In a large saucepan, fry up the bacon, drain, reserve drippings, crumble bacon and set aside. Add onions and celery to the reserved bacon drippings and saute' over medium low heat until soft, about 5 minutes. Add the flour to the onion and celery mixture and stir until the fat is absorbed. Add the chicken broth, stir well and raise heat to boiling, add the potatoes and cook for 5 minutes. Reduce heat to medium low and add the corn, milk, salt, pepper and celery seed. Simmer uncovered for 10-15 minutes. Remove from heat, add the crumbled bacon and serve.