Today, straight from the recipe box of Lois Elaine Mueller, is a recipe for Creamy Corn Chowder. For the next several months I will be featuring Lois Elaine's recipes every Monday. Her heyday was in the 1950's and 1960's, and her children swear she was the best cook that ever lived. Many baby boomers will remember these mouth-watering recipes, and these dishes are just as tasty today as they were in the sixties.
The Muellers lived in Saginaw, Michigan, where it gets cold and can be a little depressing in the winter. Months of snow can keep a person chilled to the bone, and Lois Elaine kept her family warm by serving up great dishes like Creamy Corn Chowder. Serve this nutricious chowder in a bowl just like stew and try it with a nice cast-iron skillet full of warm cornbread with lots of butter.
Lois Elaine's Creamy Corn Chowder:
2 slices of bacon, diced
1 small onion, thinly sliced
2 medium potatoes, pared and diced (about 2 cups)
3/4 c. water
1 can (1 lb) cream-style corn
1 1/2 c. milk
2 T. butter or margarine
1 1/4 t. salt (try reducing the salt to make it healthier)
1/2 t. sugar
1 1/8 t. pepper
chopped parsley
Saute the bacon and onion until brown. In medium saucepan, mix the bacon, onion, potatoes and water. Bring to a boil. Boil gently, covered, for about 10 minutes until potatoes are tender, not mushy.
Add the corn, milk, butter, salt, sugar and pepper; simmer, covered, until hot.
Serve in a soup bowl. Garnish with parsley.
Makes 6-8 servings.
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