Corn Chowder
2 slices bacon or 2 Tbsp butter
1/2 c. sliced onion
3 cups diced raw potato
2 c. water
2 c. fresh or canned or frozen corn
4 c. hot milk
1 tsp salt and pepper
Saute onion in butter or pork. Add ingred except milk in large pot. Cook until potatoes are tender. Add milk last. (You can thicken with a flour paste or instant potatoes if needed)
Clam Chowder
Cook…. 2 c. chopped clams (fresh or canned)
3 c. cubed potato
3 c. chicken stock or broth, 1/2 c. onion, salt & Pepper
When done, add 2 tsp flour mixed with 2 tbsp butter (in paste) and 4 c. mild. Simmer 10 min. Serve hot.
Bacon and Bean Soup (“Poor Man’s Porridge”)
Soak 2 cups dried beans overnight and cook until tender. (or use canned beans) Fry 4 slices of bacon until crisp. Drain. In large pot mix cooked beans with
1 c. diced onions
1 c. diced celery
1 tsp dried parsley, savory
1 clove garlic
2 tbsp bacon fat
1 tsp. red pepper, salt
Add 4 cups water.
Simmer for 1 hour. Crumble crisp bacon on top. Serve hot. (Add more water during cooking if needed)
Carolina Beef Stew
Brown 1 lb. boneless beef cubes in 2 tbsp fat
Add. 1 Chopped onion
