Potato Corn Chowder
It comes on moving day for us, and I was browsing Janice Duplantis’s site looking for a recipe to feed the moving crew. I have moved a lot of times, and this is just another in a string of more. My Rosie is a bit of a gypsy, and so we move around a bit. Seems she is never satisfied in one place for long…
So the old Coon has taken the license to borrow a recipe from Janice (with her courteous permission, of course) to feed the moving crew. I will put a big cast iron skillet in the oven at 450 degrees until nice and hot, and pour in the batter for my world famous jalepeno cornbread. It’s a great recipe - those of you old enough to know what rat cheese is will know the age of it - and is one of the best I have ever eaten. Man, do I love good cornbread!
I kinda feel I am a bit too old to be moving, so I have whined enough so that the kids are coming, and a friend or two, and we have 2 Men & a Truck coming Saturday morn at 9 AM. I plan on going into hibernation for a bit after the move, along with a bottle of Captain’s and a few good cold Rolling Rocks, and do a big cook fest. Winter is upon us…
Enjoy…
Potato Corn Chowder
6 bacon strips, cut into ½-inch pieces
1 med. onion, chopped
3 stalks celery, chopped
¼ c. all-purpose flour
1 qt. light cream (half-and-half)
4 med. potatoes, peeled and cut into ½-inch cubes
1 (10 ¾-oz.) can condensed cream of celery soup, undiluted
1 (10 ¾-oz.) can condensed cream of mushroom soup, undiluted
1 c. thinly sliced carrots
½ c. thinly sliced green onions
1 tsp. salt
1 tsp. ground black pepper
¼ tsp. ground Cayenne pepper
1 (14¾-oz.) can creamed corn
1 (14¾-oz.) can whole kernel corn, drained
Cook bacon over medium heat in a large Dutch oven until crisp.
Remove with a slotted spoon to paper towels.
Drain fat from Dutch oven leaving 2 tablespoons of bacon drippings.
Sauté onion and celery in drippings until tender.
Sprinkle in flour and stir until blended.
Gradually add cream; stir in potatoes, undiluted cream of celery and cream of mushroom soups, carrots, green onions, salt, black pepper and Cayenne pepper.
Bring to a slow boil and immediately reduce heat; cover and simmer until potatoes are fork tender (approximately 30 minutes), stirring occasionally.
Stir in corn and cooked bacon; gently warm throughout. Yields 12 servings.
About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press today!
Janice also publishes 2 monthly complementary ezines: “Gourmet Bytes” and “Lagniappe Recipes”
Look for more good recipes real soon. I am launching my ezine this month, and it is gonna be a real winner, with lots of recipes, book reviews, and a ton of goodies for my readers.
Peace,
Charlie~
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