Corn and Potato Chowder for a Really Cold Day

 

When the weather here on Long island gets unusually cold, its time to make Chowder.

 I gathered the ingredients for Corn and Potato Chowder.

 This is a vintage cookbook that I purchased at the thrift shop.

 Some of the ideas are charming, and out of date, but the basic recipes are excellent.

 I added cooked bacon to the recipe.

 The first ingredient was two chopped onions.

 I cooked them in the leftover bacon fat on an antique cast iron flat pan.

 They smelled and looked so good.

 Into the Crockpot

 I added two tablespoons all purpose unbleached flour.

 Next I peeled four potatoes, and diced them into small pieces.

 Two cups of water was added.

 I chopped some celery that was leftover from a platter of vegetables that I had prepared for a family pizza party dinner a day or two ago.

 I used the leftover carrot slices.

 With my trusty wooden bowl and chopper I minced fresh parsley.

 I added three cups of cut corn,

 three cups of milk,

 salt and

 pepper. 

 I chopped the crisp bacon,

and added it to the Crockpot.

 I used a wooden spoon to stir everything together.

 I set the Crockpot on high, and watched an old movie for a few hours. 

 The corn and potato chowder was done.  If you would like the potatoes less firm, nuke the potatoes a while to soften them before putting them into the Crockpot. The following is an altered recipe which I amended from the original.

Corn and Potato Chowder

Two (2) cups cut corn

 Four (4) potatoes chopped

Two (2) onions chopped

Two (2) cups water

Two (2) tablespoons flour

Three (3) cups milk

Chopped celery

Chopped carrot

Chopped parsley

salt

pepper

chopped crispy bacon pieces