Grandpa’s corn chowder is bacony, potatoey goodness that gives you that home kinda feeling that your whole family will love.
When I was little I was kinda picky. Ok, I was totally picky. Our family would gather together and honestly, it was hard to get me to eat. When we would gather at my grandparents, though, for a family meal, I could count on liking whatever it was that my grandpa cooked up. My favorite of these meals was Grandpa’s Corn Chowder. In fact, I would say there was not a person in the family that did not absolutely love it! Grandpa was from New England and that showed right in the bowl of chowder.
I grew up and became less picky, but I no longer liked corn. Then I had a couple of kids who decided they did not like potatoes (what?). I started to wonder if I even liked corn chowder and would ever have it again. Then my husband requested this very recipe, the one he’s heard so much about over the years. So I made it!
The smell of this chowder immediately brought me right back to my grandparent’s house.
I love the nostalgia that comes with food. This hit the mark for me. BUT… I also love really tasty food. I was not disappointed, nor was my entire family (potatoes and all)! Wow, Grandpa, you did chowder so well. I do not regret making it and will be making it again very soon.
Here is how to make it.
First, prep all the ingredients. Cut up the bacon and put it in the pot to fry on medium-high. Cook the rest of the bacon package to your liking, separately to use as a garnish. Chop the onions and potatoes.
Take out the bacon to rest on a paper towel-lined plate, then start the onions frying in the bacon grease.
Once the onions are translucent, add the potatoes to the bacon grease and fry, stirring a lot, until they are almost cooked, don’t get them all the way done, or they’ll become too mushy. Drain out the grease.
At this point, add the half gallon of milk and turn the heat to medium-low. Cook, stirring almost constantly until the chowder is hot, slightly thickened, and the potatoes are soft.
At this point, add 1-2.5 t of salt and 1/4-1 t of pepper, as well as 1-2 tblsp of butter. Stir in.
Serve in a bowl with bread or in a bread bowl and sprinkle with pepper and bacon, to taste.
Grandpa’s Corn Chowder
Ingredients
- 1/2 lb bacon This is half a package, fry the rest seperately for garnish
- 1 large onion
- 4 large potatoes
- 2 cans creamed corn
- 1/2 gallon milk
- 1-2.5 tsp salt to taste
- 1/4-1/2 tsp pepper to taste
- 1-2 tblsp butter to taste
Instructions
- First, prep all the ingredients. Cut up the bacon into smaller pieces and put it in a large pot to fry on medium-high. (Cook the rest of the bacon package to your liking, separately to use as a garnish.) Finely chop the onions and chop the potatoes into 1/2 inch cubes.
- WIth a lotted spoon take out the bacon and rest it on a paper towel-lined plate, then start the onions frying in the bacon grease.
- Once the onions are translucent, add the potatoes to the bacon grease and fry, stirring a lot (potatoes stick easily), until they are almost cooked, don’t get them all the way done, or they’ll become too mushy. Drain out the grease.
- At this point, add the half gallon of milk and turn the heat to medium-low. Cook, stirring almost constantly until the chowder is hot, slightly thickened, and the potatoes are soft.
- Add the salt, pepper, and butter. Stir in.
- Serve in a bowl with bread or in a bread bowl and sprinkle with pepper and bacon, to taste.
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