Corn/Potato Chowder

The is from a little pamphlet called, "People Pleasin' Potatoes For Your Family". Here is a little bit of the information it contains.

The non-irrigated potatoes from the Red River Valley of the North hold moisture within the skin to provide a moist, mealy texture that is delicious. Red River Valley potatoes are excellent for all purposes. Next time ask for red River Valley Potatoes...you will not be disappointed.

Potato Facts
Potatoes are always a good buy! They are nutrient dense and cost only pennies per serving. Potatoes are one of the most economical sources of Vitamin C and iron, also potassium, vegetable protein, and fiber.

A medium potato can furnish 5% of the recommended daily allowance of protein, half of the Vitamin C, 5% of the iron, several of the B vitamins, essential trace minerals, such as copper and magnesium...All for 90-115 calories. POTATOES ARE VIRTUALLY FAT FREE!

Eat Red River Valley Potatoes...The world's most versatile vegetable!


If you want to contact them, I have an address and phone for them. The Red River Valley is located in eastern North Dakota and northwestern Minnesota.

Now on to the recipe.

3 large red River Valley Potatoes
4 strips bacon
1 onion, chopped
2 cups water
1 can whole kernel corn
3 cups milk
1 small can mushroom stems and pieces
1 green pepper, chopped
1 bay leaf

Dice bacon and fry until crisp. Add chopped onion and cook until tender. Drain and set aside. Peel and dice potatoes and cook in water, lightly salted, until tender. Drain. Add milk and bay leaf and heat slowly, stirring often. When heated, add bacon and onion, corn, mushrooms, and pepper. Salt and pepper to taste. Continue to simmer on low heat until heated through, about 15 minutes, stirring often. Serve with a garnish of bacon bits and grated cheese.


It was okay. I thought it was strange having the green peppers and mushrooms, but that was just me. Big Chubb didn't find it strange. Little Chubb managed to eat it even with the peppers and mushrooms, both of which he doesn't like.

It came together pretty easy, but I already had frozen chopped green pepper and some precooked diced potatoes leftover from our fondue dinner the night before. I was a little confused about whether I should drain the corn, so I didn't and it wasn't quite as thick as I picture a chowder. I also took lots of time heating the milk because a couple mornings ago, I decided to use milk to cook our oatmeal. It scorched badly on the bottom of the pan, and I didn't want to relive that.