How to Whip up a Delicious Corn Chowder

A Hot Chowder is a wonderful dish in both the fall and the early spring.

Learn how to make Chowder that is just Wonderful for all Chowder Lover's!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Onions
• Celery
• Carrots
• Cubed Small Red Potatoes
• Water
• Fresh Rosemary
• Canned Creamed Corn
• Bacon Dripping's
• Your choice of Canned Tuna, or Boned Chicken Bits, and Crispy Bacon Bits
• Salt and Pepper
• Bay Leaves
• Mushrooms
• Skillet
• Crock Pot
• Cayenne Powder
• Whole Whipping Cream

1. 
    
   Cast Iron Skillets

   Using your cast iron skillet, saute the chopped, cubed vegetable mix in a Tablespoon or 2 of the bacon dripping's, until onions, and celery are translucent.
   
   While stirring over medium high heat, you may also want to go ahead and add a little salt and pepper, and about a teaspoon of cayenne.

2. While the crock pot is warming on high, add about 2-4 cups of hot water, the cooked bacon bits, and all the chicken.
   About half of a whole cooked chicken works well for an average amount, but you can adjust that to suit yourself.
   
   If you want to you could skip the chicken, and use a can or two of water packed tuna.
   
   Add also, the can of cream style corn, and two or three nice size whole bay leaves.

3. 
    
   Crockpot

   Add freshly minced rosemary to the cast iron skillet during cooking and give all a quick stir.
   
   After the sauteed vegetables are ready, turn off the heat on the skillet, and add all of the sauteed vegetables to the crock pot, and give everything now a quick stir.
   
   Simmer until well heated, about a half hour and just before serving turn off the heat on the crock pot.
   At this time add a tablespoon or so of the whipping cream, and serve.

Tips & Warnings

• The key element in the end result of this chowder is the use of fresh (not dried) Rosemary.
• After dishing this up for serving, additional freshly minced Rosemary, and/or Parsley can be added last for a festive garnish.
• This is wonderful served with hot buttered cornbread.
• Also, it is great with a small handful of oyster crackers, or crumbled Saltine's on top.
• If you want this to be a thicker chowder, after adding the sauteed vegetables, you could melt another 2 Tablespoons of the bacon dripping's, add about 2-4 Tablespoons flour, whisk together, then add some of the broth from the crock pot, to the flour mixture, and whisk quickly. Add all to the crock pot, and that will thicken your chowder up more.
• If you managed to set aside any of the crispy bacon bits, these also make an attractive and tasty garnish

[swiss24]

on 3/29/2009 Hey, I've eaten at your house a bunch of times and you never made any corn chowder. Whaz up with that. Holdin' out huh? Swiss24 - Taos, New Mexico