f potato soup, and the New England clam chowder and blend well. Add
*Be sure you have New England clam chowder, not Manhattan style.
Combine clam chowder and minced clams.
Add cooked potatoes and hard boiled eggs and milk.
Heat through and serve.
Chop salt and pork.
Strain fat into soup pot. Discard rendered scraps. Add onions and saute until tender.
Add flour, mixing well.
Cook without browning 3 to 4 minutes.
Add chicken stock slowly, stirring until smooth.
Add corn.
Cook potatoes separately. Drain and add to chowder. Add hot milk and cream. Season to taste.
Enjoy!
one.
Add cream-style corn and sugar and continue cooking
Saute onion in butter.
Mix all ingredients and cook in crock-pot on low for 8 to 10 hours.
Melt margarine in a large skillet.
Add onion and clams; saute over low heat for 5 minutes.
In large Pyrex bowl, combine soups and half and half; stir thoroughly.
Pour margarine and clam mixture into soup.
Bake at 250\u00b0 for 3 hours; stir each hour.
Melt butter and add soup and half and half creamer. Cook over low heat.
In a large soup pot, fry the bacon until crispy.
Drain most, but not all, of the grease.
Add the cubed potatoes and onion. Cover over with water, being careful not to add too much water. Cook until potatoes are soft.
Add the evaporated milk and the four cans of corn to the hot mixture.
Stir and add about 2 to 3 cups of milk.
Simmer over a low heat for 1 hour.
Cut bacon or salt pork into cubes and brown in a large saucepan.
Soak crackers in milk.
Add onion and cook until golden; add potatoes and water and cook until potatoes are tender.
When potatoes are tender, stir in soaked crackers and milk along with the corn and seasonings.
Simmer and serve.
Saute bacon; remove from pan.
Saute onion in part of bacon fat.
Add potatoes and chicken stock.
Season with celery seed and dill seed.
When tender, add corn, milk and half and half.
Heat to boiling; season.
Serve with diced bacon on top.
Brown salt pork until crisp.
When crisp, add chopped onions; try to remove pork.
Add flour and potatoes (make sure water covers potatoes).
Blend in flour.
Bring to a boil and simmer, covered, until the potatoes are done.
Add corn, milk and butter.
Season with salt and pepper.
Heat well, but don't boil.
Add pork if you want to eat it.
Serve with parsley and paprika.
Makes 2 quarts.
Cook onions and potatoes in water.
Add corn and 1 can milk. Add butter or margarine.
Salt and pepper to taste.
Combine corn chowder, frozen corn, milk, salt, pepper and butter in a 2-quart heavy saucepan.
Cover.
Place over low heat; bring to a boil, lower heat and simmer until thoroughly heated. Remove from heat.
Pour into bowls and dust lightly with paprika. Sprinkle 1 teaspoon parsley over bowl of chowder.
Serve immediately.
/4 cup of the corn chowder along side each line of
b>New England!\".
VARIATION 1.
If I am doing clam chowder I
In large saucepan, combine ingredients; heat thoroughly. Refrigerate leftovers.
Serves 12.
In a large saucepan combine corn, water, green or red bell
Preheat oven to 350*.
In mixing bowl, combine chowder, eggs, cheese, onions, parsley& pepper.
Blend well.
Set empty piecrust on baking sheet on extended oven rack.
Ladle chowder mixture into crust.
Carefully slide rack back into place.
Bake 1 hour or till set.
Cool 10 minutes before slicing (or cool, cover& refrigerate till chilled).
Cut fish in 1-inch cubes.
Fry bacon in large skillet.
Add onion and brown.
Add water and potatoes and cook for 10 minutes. Add fish; cook until fish is flaky.
Add milk and seasonings.
Heat and serve.
Do not boil.
Add canned corn, if desired.
Recipe will feed 8.