New England Corn Chowder
My mother-in-law lives in New England and gave me this recipe for Corn Chowder that she has been
making for years. It is a great comfort food recipe
that is really good on cold winter days. It also
makes your kitchen smell fantastic! This is a
vegetarian version but you can add sliced kielbasa
or chunks of ham if you like.
1 gallon whole milk
6 cans, 14 ounces each of creamed corn
2 large onions, peeled and chopped
¾ bunch celery, with the leaves, washed and chopped
2 sticks butter, 4 ounces each
4 large potatoes, peeled and chopped into bite sized pieces
Boil the potatoes until they are just fork tender, drain well and set them aside.
Sauté the onions and the celery in all of the butter (yes, that is a lot of butter but this is a rich recipe).
Now add all of the ingredients together in a big soup stockpot and heat it very slowly on low-medium
heat for about one hour. This is the tricky part. Because this recipe contains so much milk you must stir the
pot frequently and keep the heat on low for a long time. The reason you have to do this is because the milk
will burn or scald easily and that would give the chowder a really bad taste that would ruin this dish.
So cook slowly and thoroughly, stirring often, and enjoy!