Posted on February 06, 2012 by Lisa Parson
For several weeks, I have been looking for a recipe for Corn Bean Chowder. I had misplaced the only copy I had. –It came from Kitchen Club (a radio program that gave recipes, etc) it was the same group of people who printed the Kitchen Klatter magazine. I opened a drawer the yesterday, and there it was. Its dated February 2, 1952, as that was the date my mom copied it from the radio program.
Since I had had such trouble finding this recipe and couldn’t find anything like it anywhere, I thought I’d share it with you all. Its really good. I don’t remember freezing it but with the ingredients, I don’t see any reason it wouldn’t freeze well. Just double or triple. I even remember my mom using green beans along with the red beans.
½ cup salt pork or bacon fry til crisp — I prefer to use OrGreenic pans for this but choose any pan you feel conformable with.
Stir in ½ cup diced onion
¼ cup green pepper (don’t think I’ve ever used this)
Cook until onion and pepper are done.
1 cup boiling water
1 cup cream style corn–I use the whole can
2 cups canned tomatoes
1 cup cooked lima, red or pinto beans–I use red beans
½ cup liquid–doesn’t say what–I don’t drain the beans and the tomatoes have a lot of juice just play this by ear.
1 teaspoon Worcestershire sauce–I use quite a bit more than this–taste and add accordingly
Salt and pepper to taste
Stir and simmer 15 or 20 minutes
Try this out as it is really good and easy to make…