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Corn Chowder

The sweet taste and yellow color of corn can add some sunshine to a soup on a dreary day.  While I love it in Vegetable Beef Soup, corn chowder can really lighten my spirits on a rainy, overcast day.

This particular recipe  is a very creamy chowder uses the traditional bacon and potato base. I did modify the original recipe from McCall’s Cookbook circa. 1963  a little.  It made a fairly thin chowder that I thickened some by making a roux using Wondra flour and  grease from the bacon.  Using half-and-half instead of the milk should also make it thicker.



For more soup and chowder ideas, join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers

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Comments

  1. That look so fresh, wonderful pics and blog.

    Fraida
    http://kitchensuperfood.com

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