Wednesday's Chow - Maine Corn Chowder

Here's another recipe from FARM JOURNAL'S COOKING & ENTERTAINING in AMERICA cookbook (see Yankee Pot Roast recipe).  According to the editors:

An Oneida Indian woman told them that Native Americans don't think of hamburgers and apple pie as typical American food.  "We think of corn soup, wild rice, milkweed, cowslip, ferns and other greens and venison ... as true American call native foods."

"A variety of corn soups copied from Indians became standard fare in colonial homes.  When cattle and hog production made haeadway in eastern colonies, milk and salt pork joined corn in the soup kettle.  Many women also added potatoes, which thickened the chowders slightly and contributed flavor. Maine Corn Chowder included potatoes, famous product of the region, especially Aroostook County.  Our recipe differs little from those that welcomed families to the supper table long ago, but because bacon and canned corn always are available, we use those ingredients instead of salt pork and fresh or dried corn.” (pps 30-31).

Maine Corn Chowder


Ingredients:

5 slices bacon, chopped
2 medium onions, sliced
3 cups diced pared potatoes
2 cups water
1 tsp salt
1/8 tsp pepper
1 can cream style corn
2 cups milk

Directions:

Cook bacon in Dutch oven until crisp. Remove and drain on paper towels. Set aside.

Sauté onion in bacon drippings until soft. Add potatoes, water, salt and pepper. Bring to a boil. Reduced heat; cover and simmer 12 to 15 minutes or until potatoes are tender.

Add corn and milk; heat thoroughly. Garnish with bacon. Makes 9 cups.