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Recipe : Entry # 9456
Wyenette Ware Renfroe
Recipe Title
Alabama's Corn Chowder
Recipe Theme
June: Heirloom Recipes
Baldwin EMC
5 medium potatoes, diced
1 pound Zeigler bacon
2 16-ounce cans cream or kernel corn (add juice if you use kernel)
1 large can evaporated milk
1 medium onion, chopped
¾ cup pre-cooked Zeigler ham, finely chopped
1 stick butter
Salt and pepper, to taste
Cook potatoes until almost done in a large boiler then set aside. Leave enough water to cover potatoes, about two cups. Fry bacon and remove to drain, but reserve grease. Saute ham and onion in bacon grease. Crumble and add bacon, ham and onions to potatoes. Add corn, milk and butter. Salt and pepper as desired. If chowder is too thin, add two heaping tablespoons flour to 1½ cups of water. This will help the chowder thicken. Simmer 15-20 minutes. Saltine crackers go great with the chowder.