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Some of the ideas are charming, and out of date, but the basic recipes are excellent.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