True to form, Dad tinkered with the recipe. This must be where all my sisters and I got this trait from. He wanted to make the soup while visiting on the occasion of my daughter's wedding. Dad said he sometimes added in grated carrot. I wanted to add garlic, which was conspicuous by its absence! I add garlic to everything - doesn't everyone? Over time, while the basics are still there, I have changed the amounts to suit my husband's and my taste. The thing that most intrigued me about the recipe in the first place is the use of Lit'l Smokies. A whole package of them go into the soup, along with a goodly portion of bacon. The rest is mostly opening cans: a can of whole kernel corn, a can of creamed corn and a can of evaporated milk.
|Hearty Corn Chowder|
Over time, I have mostly eliminated cans in my pantry. I say mostly, because there are some that I still use consistently like tomatoes, tomato sauce and tomato paste, canned corn (usually 50% sodium or no sodium), creamed corn (reserved only for making my Creamy Corn Casserole and this Chowder), various types of beans (kidney, white, cannellini, black, pinto, garbanzo) and evaporated milk, just to make life a bit easier. I no longer buy canned soups or most any products that contain more than one item. Most canned goods have so much sodium that I spend weeks at a time trying to get rid of excess water weight. Things like the creamed corn are used only for these couple of recipes and nothing else.
|Package of Lit'l Smokies|
You may notice there is no salt listed in this recipe. Both bacon and the Lit'l Smokies are quite salty on their own, so they do an excellent job of making the soup palatable. I usually use the no sodium or 50% less sodium whole kernel corn, too. If your taste buds need salt, add it to taste. For us, it is perfect as is. If there is any place that does not carry Lit'l Smokies, substitute them with a good smoked sausage, cut into small cubes.
One thing Dad did recommend: make cornbread to accompany this chowder! Here is the recipe:
|Hearty Corn Chowder|
Hearty Corn Chowderserves 3 - 4
1/2 pound bacon, cut into 1/4-inch slices
1 small onion, chopped (about 1 1/4 cup)
3 large stalks celery, chopped (about1 1/4 cup)
2 to 4 garlic cloves, minced
2 cups potatoes in 1/2-inch cubes (about 4 medium)
1 1/2 cups water
1 (15.2-ounce) can whole kernel corn, drained
1 (14.75-ounce) can cream style corn
1 (12-ounce) can evaporated milk
1 (16.8-ounce) package Lit'l Smokies
1 tablespoon dried dillweed
In a large soup pot, fry the bacon until crisp. With a slotted spoon, scoop the bacon onto paper toweling to drain, reserving 2 tablespoons of the bacon grease in the pan. Add the onion and celery to the hot pan and saute the vegetables, stirring occasionally until golden, about 10 minutes. Add the garlic and toss until fragrant, about 3 minutes. Add the cubed potatoes and the water, bring to boil and reduce to medium. Cover the pot and cook for 10 minutes.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest.