Moose River Corn Chowder

Ordinary Out of the

OOO by Kate Krukowski Gooding

Moose River Corn Chowder
Necessity is the Mother of Invention, my mom always used to say. This recipe is a perfect example!

Five girlfriends and I went up home from University of Southern Maine one weekend to hike Bald Mountain with my brother and five of his friends from Jackman/Moose River. We came home hungry! Looking through my brothers’ somewhat empty cupboard I had to create with what was available – “meal interpretation.” The sweetened condensed milk added a light, sweet richness to this chowder that keeps you dipping your spoon in the bowl over and over again!

Moose River Corn Chowder
Serves 6
Ingredients 

½ pound bacon, chopped
1 large onion, chopped
1 cup water
3 cups potatoes, diced
2 teaspoons salt
1 teaspoon black pepper
2 cans cream style corn
2 cups frozen corn
2 tablespoons sweet condensed milk
2 cups whole milk
2 tablespoons butter

Directions

1. Sauté bacon in a large kettle until cooked. Remove bacon and reserve for garnish.
2. Add onions, cook slowly until translucent.
3. Add water, potatoes, salt and pepper and increase heat to medium-high; cook potato about 15 minutes.
4. Add corn, milks and butter. Simmer very low for one hour to develop flavor. Garnish with bacon bits.

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You can find Kate Gooding's book,
Black Fly Stew - Wild Maine Recipes
at Foodie's Emporium! Click here.
For more great books for foodies Click here.

Kate has published three cookbooks and currently is working on her next two in the Black Fly Stew series – one featuring Grass-fed Lamb and Wine Pairings and another that carries an international flair. More information at www.blackflystew.com

And visit Foodie's Emporium for Gourmet Ingredients!

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