Lebanon PA, 4.26.2020: Welcome back to Jo Ellen's Kitchen where we make PA Dutch recipes. What's cooking? Today, it's Corn Chowder, a great way to use up leftover corn and potatoes ready to sprout. By the way, cut the sprouts away with a little potato. Plant in the ground, and grow your own potatoes.
PA Dutch Corn Chowder
12 saltines, or 12 tablespoons oyster crackers
1 cup of whole milk
¼ pound of crumbled bacon
1 large onion, chopped (optional)
4 large potatoes, cubed
2-3 cups of water to cover ingredients
2 cups of whole kernel corn (3 large ears, or frozen corn)
1 ¼ teaspoon salt
½ teaspoon paprika
• Crumble saltines and mix with the 1 cup of milk. Set aside. In a pan, brown the bacon, cool, and crumble. Add onion if you desire.
• Add the potatoes and water along with your corn, salt, and paprika. Cook 15 minutes until potatoes are tender. Stir the cracker and milk mixture into the pot. Cook until the soup is thick.
• Serve and enjoy.
