Corn and Potato Chowder


8 thick strips meaty Applewood smoked bacon, cut to 1 inch lengths, trimmed of excess fat
1 medium onion, chopped
1 cup celery, chopped
1 T olive oil, if needed
1/4 cup fresh parsley, rinsed, dried, and chopped
2 (15 oz) cans creamed corn
2 (15 oz) cans sweet corn
6 cups red potatoes, skin on, chopped to large chunks
1 quart whole milk
4 cups chicken stock, unsalted
1 1/4 t thyme
8 drops Tabasco sauce
Fresh cracked black pepper to taste
Salt to taste
4 tablespoons butter, unsalted
4 tablespoons flour
1 pint heavy cream Read More

Leggett Corn


Leggetts in the late 1800’s

The Leggett family tree goes back to pre-Constitution days. Later on, sometime in the mid-1800’s, my Great Grandpa bought some land in Central Illinois and became a farmer. Leggetts are still there, growing and eating a lot of really great corn.

Many generation spanning family recipes are intuitive and this is no exception. This means there are no exact measurements for the milk and crackers for the modern version of this Thanksgiving tradition, just a description of the desired texture – a thick pudding. Additional salt beyond that which is on the crackers is not required unless you ordinarily salt all of your food.

The following is a modern Leggett variation of the recipe and includes canned corn. The original began “send a young ‘un out to the field to pick several ears of sweet corn…..” Read More