Coon Rapids, Minnesota

This is an excellent "starter" recipe and very similar to my own. I brown an entire lb of bacon cut into 1/2 inch pieces and drained. I use one can of cream corn and then 1 1/2 cups frozen extra sweet corn. I also brown in with the bacon and onion 1 cup diced celery and add 1/2 tsp dehydrated, minced garlic. When the potatoes have cooked I add color by adding 1 tbsp chopped parsley and one small jar of diced pimentoes. Another trick is to grate about 1/4 tsp fresh nutmeg on the bacon as it is browning. I put nutmeg in almost everything I cook as it is a "flavor enhancer." I also add about 1/2 stick of butter; what's chowder without butter? You end up with the a most colorful chowder that not only tastes great, but looks great too.

After I modified the recipe, I thought it was "wonderful" I gave it 5 Stars with the changes. Eliminate the mustard and the Worcestershire. Use two cans of beer, one quart of half and half and the four cups of sharp "finely grated" chedder. I used Wondra Flour and kept adding with a little more half & half until thicker. I also added a little more hot sauce after done to give it a little more zip. I think I added more salt too; salted to my taste. This is as I remember Wisconsin Beer Cheese Soup made at St. Michaels Hosp in Stevens Point, WI. Thanks