From: Nellie L. (Submitted by Mithriel*) Recipe: New England Corn Chow-dah
"This recipe is a great basic chowder. You can change pretty much anything but the "broth" and have it suit your own taste! I love it with a lot of onions and not too much pepper (Yankee style).
Add steamers and you have good-old-fashioned clam chowder! (That’s Chow-dah in Boston!)"
1 stick of butter (don’t use margarine!)
1 bunch of celery. Chopped
Little bit of flower or corn starch for thickening
1 sweet golden onion, chopped, diced, sliced, as you prefer.
6-7 medium Idaho potatoes or the equivalent red potatoes, diced
(these thicken the chowder, so don’t skimp here!)
¾ gallon promised land cream line milk.
4 cans nibblet sweet corn, frsh corn or something similar
Bacon if you want it, but we don’t add it in Boston!
Salt to taste..pepper if you must!
Directions:
¾ gallon promised land cream line milk.
4 cans nibblet sweet corn, frsh corn or something similar
Bacon if you want it, but we don’t add it in Boston!
Salt to taste..pepper if you must!
Directions:
Use a BIG pot.
Sauté onions and celery in the stick of butter until the onion are nice and soft, but not browned.
Lower the heat and make a roux by adding flour (or corn starch) a little at a time .
Add milk. Increase the heat a bit and keep stirring so the mixture won’t burn.
Keep stirring until the mixture thickens up a bit. If you don’t think the "broth" is creamy-thick enough, add more flour (mixed and whisked with a bit of water first) to the pot until it gets to be a smooth broth.
Add all the other ingredients and cook until the potatoes are done stirring frequently so the milk won’t burn.
If you want to add bacon, be sure to crisp, drain, and crumble first.
Feeds lots of people.