Corn Chowder
Make this chowder in a dutch oven.
Fry the bacon in it until almost crisp. Add the onion
and potato and saute lightly (do not brown). Stir in the
corn and seasonings. Add the boiling water, cover, and
bake for about 45 minutes at 350°, or cook on top of
the stove over low heat for 30 – 35 minutes, stirring
occasionally.
Add the milk and continue to cook until very hot.When
you are about ready to serve, stir in a little of the hot mixture
into the egg yolks and stir all back together. Add the
butter, and garnish with parsley or chives.
• 1 lb. can creamstyle
corn or fresh
corn cut off the cob
• 3 slices bacon cut
in strips
• 1 medium onion,
sliced
• 1 c. thinly sliced
potato
• 1 T. sugar
• 3 c. boiling water
• 1 large can evaporated
milk or 2 c.
rich milk, scalded
• 2 egg yolks, stirred
• 1 T. butter
• chopped parsley or
chives