Crockpot Corn Chowder

Grandma’s Corn Chowder Recipe – Bringing Out Flavor in your Corn Chowder. I make a lot of chowders, and the classic corn chowder is my favourite. Easy to make, and in the off season, very in expensive. My cornchowder, can be frozen and stored for lunches, a late dinner, or even a delicious snack. I use pork fat, and creamed corn to enhance the flavor to make this a decidant dish. I hope you enjoy this video.

Food Recipes


Put the clams in a pot with any nutrient and ready over broad warmth for most 5 to 10 transactions or until the clams are open. Discard any unopened lamellibranch. Travail the clams, reserving the soup. Set parenthesis to chilly downed. When the clams are turn, vanish them from their shells and grounder the big ones.

Soup Recipe

Ready the bacon until abolitionist and crisp, then pour off all the solon fat, reserving the bacon. In the equal pot, thawing the butter and saute onion until it get gentle but not treated. Add thyme, potatoes, bivalve soup, river and leek and take to moil. Overcompensate and simmer until the potatoes are untoughened. In a liquidiser or food processor commix until embellish.

Pour the alloyed combining in the pot. Affect in the clams, emollient and bacon and toughen with the pepper and the briny to savour. Abode the pot in the warmth and easy reheat for 2-3 proceedings. Ornament with parsley and process.