Recipe: McCall's Corn Chowder (with bacon and potatoes, 1970's)

Hi Randa, I looked through my (incomplete) set of McCall's Great American Recipe Cards and couldn't find a Corn and Potato Chowder recipe - I hope someone else will have it for you. In the meantime, here is a recipe for Corn Chowder that may be similar from the 1973 edition of the The New McCall's Cookbook. Happy Cooking! - Betsy

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CORN CHOWDER

4 slices bacon, finely chopped
1 medium onion, thinly sliced
4 cups cubed, pared potatoes (about 4 medium)
1 cup water
4 cups fresh corn kernels, cut from cob*
1 cup heavy (whipping) cream
1 teaspoon sugar
1/4 cup butter or margarine
2 1/2 teaspoons salt
1/4 teaspoon ground white pepper
2 cups milk

In large saucepan with cover, saute bacon, over moderate heat, until golden.

Add onion, potatoes, and 1 cup water. Cover; bring to boiling, and simmer about 10 minutes, or until potatoes are tender but not mushy. Remove cover, remove from heat and set saucepan aside.

In medium saucepan with cover, combine corn, heavy cream, sugar, and butter. Simmer, covered and over low heat, 10 minutes.

Add corn mixture to potato mixture with remaining ingredients. Cook, stirring occasionally and over low heat, until heated through-do not boil.

*Or two packages (10 ounces each) frozen whole kernel

Makes 8 to 10 servings
Source: The New McCall's Cookbook by Mary Eckley, Food Editor af McCall's, 1973