Everything I know about cooking and baking comes from watching my mom. I LOVE corn chowder. Al doesn't. So I don't make it often. Here is my recipe. This is super easy and fast!
Bring 3C water, 3Tbs. butter and 1 tsp. salt to simmer on medium high. Add 5 russet potatoes, peeled and cubed, cook until fork tender. Add 4C of corn (I use my own freezer corn), 5-6 ribs of chopped celery, 2C milk and parsley. Slowly cook - not a rolling boil....makes stuff too mushy.
In a fry pan, brown diced bacon (1 lb.) - DRAIN fat to pan add 1 small chopped onion, 4 cloves minced garlic, cook till transparent with bacon - drain off any additional fat....dump all in soup kettle, S&P to taste.
I LOVE making salads and experimenting with different combinations of flavors: This one is a pecan, bacon, garlic, onion, carrot and craisin salad....
TIP: from my mom: cut a clove of garlic in half
*rub inside of bowl with halves* then mince
garlic and add to chopped lettuce.
This small step really adds flavor to your salad, especially if you use a wooden bowl.
I used romaine lettuce and a vegetable peeler to make carrot strips. The salty bacon, the sweet craisins, spicy garlic, onions and crunchy pecans really make this a delicious salad!