Recipe by Marge
"An old farm recipe handed down from my mother. Lots of cholesterol, but true comfort food."
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green bell peppers, chopped
fresh celery leaves
6 (15 ounce) cans
4 (12 fluid ounce) cans
If you like a thiner soup this is it but I prefer a thicker soup so I added an equal amount of drained whole kernel corn and left out 2 cans of evap milk. I crumbled the bacon and added it as a garnish with a bit of shredded cheese. This recipe is as easy as falling off a log and has a delicous flavor,,,I use it in my restaurant and recomend it. Lois
Wow, this was not good at all to my husband and I, sorry. way too thin and lacked flavor.
I work at a lodge in the mountains of Idaho. I had some guest coming in for lunch. I needed a quick tasty lunch idea. I cooked this soup up and it was a great hit. It was sweet and creamy and very easy to make. I didn't have any celery so I used celery seed and added a couple of potatoes. Thanks so much.
I made this recipe a week ago and it was really good. But I must admit that it was rather thin making it less of a chowder and more so a vegetable soup. I made the recipe again, though this time I added a tablespoon and a half of flour after sauteing the vegetables to make a sort of roux. This came out to a much better consistency then before.
The consistancy of this recipe is really too thin. I would cut back the water and maybe subtract a can of the cond milk. Like the other reviewer, I also added potatoes to make it a little chunkier. Good and easy recipe!
This was as good as corn chowder can be, really easy and tasted wonderful. I just added a bit more salt and pepper to taste. This is a great recipe, thank you for posting it!
Very delicious recipe. I made this for Christmas day. I left out the bacon, as I dont eat pork ( its not available at my organic farm ). I also only used 1 can of evaporated milk, and I added 3 red skinned potatoes chopped up to give it more substance. Will definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Chowder III
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 268
** Calories from Fat: 125
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