Recipes from South Africa

Corn Chowder

This is an excellent recipe from an American friend, Gene Bartyzal. No wonder he often has soup dinners at Wednesday evening worship!

1. Fry 1/2 lb Chopped Bacon until crisp. Remove from the fat and set aside.
2. Use two tablespoons of the bacon drippings to fry 1/2 cup Chopped Onion and 1/2 cup Chopped Celery until slightly brown.
3. Add 2 cups Peeled and Diced Potatoes and 1 cup Water. Cover and cook over medium heat for 10 minutes.
4. Stir in 2 cups Frozen Corn (Mealies), 1 can (14oz) Cream Style Corn, 1 can (12oz) Evaporated Milk, 1 teaspoon dill weed and the bacon.
5. Cook for 30-60 minutes - the potatoes must be soft and tender.

This should make 4 - 6 servings!