Here’s an old corn chowder recipe that my grandma used to make. She said she found it in a one of her churche cook books. I don’t think they do this anymore, but the women of churches used to put together cookbooks of their family recipes and share them with others in the congregation. (Do they still do this? Leave me a message below and let me know.) Usually, this was followed by potluck dinners with the ladies making their recipes and having a dinner on the grounds after church. You can change out the “oleo” in the recipe below to butter. I love finding old recipes with ingredients we don’t use or call by that name anymore. Enjoy.
Directions
6 slices bacon, diced
1/2 c. finely chopped onion
2 c. diced raw potatoes
1 1/2 c. water
2 tsp. salt
1/8 tsp. pepper
2 c. cream style corn
2 tbsp. oleo, melted (I use butter)
2 tbsp. flour
3 c. milk
Parsley, shredded cheese, corn chips
Fry bacon until crisp. Remove bacon. Sauté onion in 2 tablespoons bacon drippings until transparent, not brown. Cook potatoes in the water with salt, sauted onion and bacon in covered pan until tender. Add pepper and corn. Blend oleo and flour, stir in milk and cook until slightly thickened. Add to corn mixture: sprinkle parsley, shredded cheese or chips over the top. Serve immediately and piping hot. Makes 6 servings.
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