An old post, circa 2007. It's in the archives on Google.

NEBRASKA CORN CHOWDER

8 medium-sized ears of sweet corn, husked (or 2 cans or 2 boxes frozen,
about 3-4 cups)
¼ lb. salt pork, diced (or substitute slab bacon)
2 medium-sized yellow onions, peeled and chopped
2 small potatoes, peeled and cubed
1 T. sugar
½ t. paprika
1 t. salt
1/8 t. freshly ground pepper
½ c. water
2 c. milk
2 c. light cream

Cut the kernels off the cobs cream-style (make a deep cut down the
center of each row of kernels with a sharp knife, then, using the knife,
scrape the corn pulp and milk into a large bowl). Fry the salt pork in
a large, heavy skillet until most of the drippings have cooked out and
only crispy brown bits remain; lift the salt pork from the skillet with
a slotted spoon and drain on paper towel. Pour all but 3 T. drippings
from the skillet; add onions and potatoes and saute slowly until lightly
browned, about 10 minutes. Add sugar, paprika, salt, pepper, and water,
cover and simmer 10 minutes. Add corn, milk, cream, and browned salt
pork, adjust heat so mixture bubbles gently, cover, and simmer 20
minutes - do not allow to boil. Taste for salt and pepper and add more
if needed. Ladle into soup plates and serve with good homemade bread
and butter.


--
Kate Connally
€œIf I were as old as I feel, Id be dead already.€�
Goldfish: €œThe wholesome snack that smiles back,
Until you bite their heads off.€�
What if the hokey pokey really *is* what it's all about?
__________________________________________________ ____________________________

It's great corn chowder. Figure out how to work some chicken in there.
I'm sure you can.

Jill

jmcquown wrote:
>
> An old post, circa 2007. It's in the archives on Google.
>
> NEBRASKA CORN CHOWDER

Thank you for this, Jill. I'm making this (from scratch) today.
The recipe looks good and is very similar to how I make clam
and oyster chowder. Never heard of adding sugar though.

I'll save it to try sometime. HNY to you.

Gary wrote in rec.food.cooking:

> jmcquown wrote:
> >
> > An old post, circa 2007. It's in the archives on Google.
> >
> > NEBRASKA CORN CHOWDER
>
> Thank you for this, Jill. I'm making this (from scratch) today.
> The recipe looks good and is very similar to how I make clam
> and oyster chowder. Never heard of adding sugar though.
>
> I'll save it to try sometime. HNY to you.

I've noted it seems a sort of mid-western thing to add a little sugar
to many recipes where I wouldn't expect it.



--

On Fri, 01 Jan 2016 10:18:53 -0500, Gary > wrote:

> jmcquown wrote:
> >
> > An old post, circa 2007. It's in the archives on Google.
> >
> > NEBRASKA CORN CHOWDER
>
> Thank you for this, Jill. I'm making this (from scratch) today.
> The recipe looks good and is very similar to how I make clam
> and oyster chowder. Never heard of adding sugar though.
>
The recipe was probably written back when we didn't have super sweet
corn. I've made plenty of corn chowder and never added sugar, so my
opinion is "leave it out".

--

sf

sf wrote:
>
> On Fri, 01 Jan 2016 10:18:53 -0500, Gary > wrote:
>
> > jmcquown wrote:
> > >
> > > An old post, circa 2007. It's in the archives on Google.
> > >
> > > NEBRASKA CORN CHOWDER
> >
> > Thank you for this, Jill. I'm making this (from scratch) today.
> > The recipe looks good and is very similar to how I make clam
> > and oyster chowder. Never heard of adding sugar though.
> >
> The recipe was probably written back when we didn't have super sweet
> corn. I've made plenty of corn chowder and never added sugar, so my
> opinion is "leave it out".

I made a nice batch from scratch yesterday in the crockpot. I still
haven't tasted it but I'm sure it's a good thing. No sugar added.

Also, your NYE dinner looked very good. How did you like the harissa
coated sweet potatoes. Would you make them again? I always just use
butter and S&P.

On 1/2/2016 11:18 AM, Gary wrote:
> sf wrote:
>>
>> On Fri, 01 Jan 2016 10:18:53 -0500, Gary > wrote:
>>
>>> jmcquown wrote:
>>>>
>>>> An old post, circa 2007. It's in the archives on Google.
>>>>
>>>> NEBRASKA CORN CHOWDER
>>>
>>> Thank you for this, Jill. I'm making this (from scratch) today.
>>> The recipe looks good and is very similar to how I make clam
>>> and oyster chowder. Never heard of adding sugar though.
>>>
>> The recipe was probably written back when we didn't have super sweet
>> corn. I've made plenty of corn chowder and never added sugar, so my
>> opinion is "leave it out".
>
When I made corn chowder it I didn't add sugar.

> I made a nice batch from scratch yesterday in the crockpot. I still
> haven't tasted it but I'm sure it's a good thing. No sugar added.
>
> Also, your NYE dinner looked very good. How did you like the harissa
> coated sweet potatoes. Would you make them again? I always just use
> butter and S&P.
>
Not sure who you're talking to. sf? I didn't make sweet potatoes for NYE.

Jill

On Sat, 02 Jan 2016 11:18:28 -0500, Gary > wrote:

> sf wrote:
> >
> > On Fri, 01 Jan 2016 10:18:53 -0500, Gary > wrote:
> >
> > > jmcquown wrote:
> > > >
> > > > An old post, circa 2007. It's in the archives on Google.
> > > >
> > > > NEBRASKA CORN CHOWDER
> > >
> > > Thank you for this, Jill. I'm making this (from scratch) today.
> > > The recipe looks good and is very similar to how I make clam
> > > and oyster chowder. Never heard of adding sugar though.
> > >
> > The recipe was probably written back when we didn't have super sweet
> > corn. I've made plenty of corn chowder and never added sugar, so my
> > opinion is "leave it out".
>
> I made a nice batch from scratch yesterday in the crockpot. I still
> haven't tasted it but I'm sure it's a good thing. No sugar added.
>
> Also, your NYE dinner looked very good. How did you like the harissa
> coated sweet potatoes. Would you make them again? I always just use
> butter and S&P.

That's what I usually do too, but wanted to try something different
and I wasn't disappointed. Those potatoes were great and I'll do it
again, for sure. I didn't have commercial harissa on hand, so I
looked up recipes and found out the basic chiles are the same as for
Chile Colorado. I had lots of chile paste in the freezer that I'd
made a few months ago, so I mocked it up and oh, yes - it was
delicious. Add a little honey to the harissa, I needed a little
sweetness so I added a dab of Simply Heinz catsup and that did it for
me. I'll use honey next time.





--

sf