Corn and potato chowder recipe from Judi’s Kitchen
Here’s an old favorite taken straight from the laminated menu of Judi’s Kitchen. Owned and operated by Chubby and Bessie’s granddaughter Judi (and then by great-granddaughters, Wendy, Cindy and Terri) in the 1970s and ‘80s, it was the most enduring of the little eateries that would breathe life into the Diner after Chubby hung up his apron for good.
Corn Chowder Soup Ingredients
¼ cup rendered bacon fat
3 stalks celery, including leaves, thinly diced
1 large yellow onion, diced
2 to 3 medium russet potatoes (peeled & cubed)
2 15-ounce cans creamed corn
1 12-ounce can evaporated milk
Salt and pepper to taste
How to Make Corn Chowder
In a medium-sized soup pot, heat bacon fat, cooking on low heat. Add celery and onion and sauté until softened. Add cubed potatoes and cover with water. Boil until potatoes are soft, add creamed corn, and stir. Add evaporated milk, salt and pepper to taste, and cook on low heat until warmed through. Yields about ½ gallon.
Recipe Notes: Fresh corn scraped from the cob is an optional embellishment. As with any homemade soup,
this chowder tastes better the next day.
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