First, the Wisconsin corn. Yum-ola! I realize Florida is heavy into agriculture but there’s something about vegetables grown in fertile soil of the North. The corn was incredibly sweet and crisp – absolutely delicious.
Grandma's Delish Corn Chowder Recipe
Second, the recipe. I asked my mom for it and she sent me grandma’s version. Here it is:
Salt Pork (you can use bacon if you would rather)
Milk or half and half or cream.
Notice anything missing? Quantities perhaps?
So grandma’s cooking instructions are as follows:
- Cut salt pork into small pieces - fry till almost crisp and be careful not to burn.
- Add diced onion toward the end and cook ‘til translucent.
- Drain some of the grease off if there is a lot. [Note from Mom: I think Grandma liked to keep it all in!]
- Add a can of evaporated milk, corn, and potatoes which have been diced and cooked ahead of time.
- Corn can be canned, frozen or fresh cooked and cut off the cob.
- Heat and add milk. Do NOT boil since the milk will curdle.
- Add salt and pepper to taste.
My Corn Chowder Recipe
Hmm. Being one who enjoys cooking but not proficient at it, I did my best to replicate the recipe and importantly, the taste. This is how I made it:
Pound of Peppercorn Bacon (I shopped at Walmart and they didn’t have salt pork)
Medium Onion – Diced
One Can of Evaporated Milk [Note: My Mom told me I should have added two cans because of the amount of milk I used; but it still tastes fantastic with one can and plus, I don’t know what the purpose of evaporated milk is]
Five Medium Red Potatoes – Boiled with Skins then Diced
Four Ears of Fresh Wisconsin Corn
Half Gallon of 2% Milk
One Quart of Half and Half
- I chopped the bacon into small bits and fried it. Because of the quantity I friend half a pound at a time. When it was about done, add half of the diced onion and cook until the onion is translucent.
- Pour the bacon, onion and three quarters of the grease into the pot.
- Add the evaporated milk, corn and potatoes.
- Heat over medium heat and stir.
- Once mixture is warm add the milk and Half and Half on low to medium heat until cooked.
I didn’t add any salt or pepper because the bacon had enough of both.
I froze much of the chowder and it freezes very well. When ready to eat I completely thawed it in the refrigerator before heating in the microwave in 45 second intervals.