COUNTRY CREAMY POTATO SOUP thanks to the cute guy at the Bar at Alessia’s!

CORN CHOWDER….just depends on your interpretation of what’s Chowder!

To the cool guy at the bar the other night, Jeff,  (don’t get excited….his gorgeous  wife Dara was there too).  I was picking up food to bring home and tasting Rose, and ended up staying two hours talking food with this cute couple.  (We laughed a little too).  Jeff asked if I could make a good Corn Chowder.  My answer to those questions is always a resounding, “Of course I can!”  Then I hustle around looking for a recipe.  A good chowder, as I make them, always seems to have potatoes, the ‘trinity’–onion, celery, carrot, and then the main ingredient.  For instance, Clams for clam chowder.  Shrimp, fish, and many others to make the chowder.  The dictionary calls it a rich soup.  It’s pretty easy to make a good chowder by simply sautéing onion, celery, carrot, till soft, then add broth, potatoes, and other flavorings such as clam juice for the clam chowder.  Then add cream, 1/2 & 1/2, OR my favorite: Evaporated Milk.  (All my fans know I can’t live without Evap milk in my pantry, and chicken/beef soup bases).  These original recipes don’t have the Trinity, but you could add it…

Smart & Final, Costco have these.  There’s a nice Mexican brand too, Goya.  They make a great ham base.  Great for gravy!

So anyway, when Jeff asked about corn chowder, I immediately thought of a recipe I got at least 40 years ago when I compiled a church cookbook.  Judy Ross submitted this recipe and it has been a favorite of ours for a long, long time.  It’s not technically corn chowder, but then again it kind of is.  I just know it’s Dee-lish!  Ask me how I know…

COUNTRY CREAMY POTATO SOUP (Judy Ross, “Feeding the Flock”,                                      Church of the Redeemer 1979)

6-10 slices bacon, chopped

1 cup chopped onion

4-5 cups peeled and cubed potatoes (size of dice)

1 pkg. smokee links, sliced diagonally

2 cans cream of chicken soup

2 soup cans milk

2 cups water

2 Tbs. Parsley (for garnish)

2 cups corn (frozen, or fresh off the cob)

Saute bacon and onion till onion is soft.  Drain off some of the grease.  Add potatoes, water and smokees.  Cook about 15 minutes, or till potatoes are done.  Blend in the milk and soup.  Simmer about five minutes or till it’s all smooth.  Don’t boil.  Great with crusty bread.

From the same 40 year old church cookbook, from Barbara Cochran, very similar:


2 oz. bacon or salt pork

1 small chopped onion

1 1/2 cups diced raw potatoes

3 cups hot water

3 Tbs. butter

2 cups corn (or one pkg. frozen)

1 can Evaporated milk or  1 1/2 cups cream

2 tsp. salt, dash pepper

2 tsp. snipped parsley and paprika for garnish

Saute bacon and onion together till onion is soft and bacon is done.  Add potatoes, corn and water.  Cover and simmer till potatoes are tender.  Add butter, milk and seasonings.  Reheat to a light boil.  Serve with parsley and paprika for garnish.

NOTES ABOUT SOUP:  I always use broth as my base.  Never plain water.  but these are the original recipes and I wanted to honor them.   Just be sure that if you use or make your own broth that the soup doesn’t get too salty!  ALSO, if you want to make a killer clam chowder, just add clams and clam broth to either of the above recipes.  Sometimes I like to thicken the broth with some flour……but we are lo-carbing it, so that’s out now.  And minimizing the potatoes too…look up this recipe in October.  That’s when it will really sound good!





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