Author Topic: Corn Chowder Anyone?  (Read 12416 times)

John Kokas

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Corn Chowder Anyone?
« on: October 10, 2011, 04:25:06 PM »
After many comments and the decision of my own taste buds - we have a winner......

This years corn chowder was by far the best I've ever had.  Ladies - would someone be willing to share the recipe?
Moxie Bootlegger

Duncan Mackiewicz

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Re: Corn Chowder Anyone?
« Reply #1 on: October 12, 2011, 10:00:10 AM »
John,
I have it on good authority that a recipe for the chowder will be posted shortly. The provider of the chowder says to tell you "thank you very much" and she's glad you enjoyed it.
Duncan

Duncan Mackiewicz

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Re: Corn Chowder Anyone?
« Reply #2 on: October 12, 2011, 06:56:59 PM »
To all who requested the recipe:

Barb’s Bacon Corn Chowder

6 strips of bacon – IMPORTANT: save bacon grease
1 cup chopped onion
2 cups water
2 cups diced, peeled potatoes
1 teaspoon chicken bouillon granules
¼ cup all-purpose flour
2 cups milk, divided
1 cup half-and-half cream
1 package (16 ounces) frozen corn
8 ounces mixed (your choice-hot or mild) shredded cheese **
Salt & pepper to taste

In a large sauce pan, cook bacon until crisp. Remove bacon, crumble and set aside.
In the bacon drippings, sauté onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender (soup mixture). In a small bowl, combine flour and ¼ cup milk until smooth. Add flour mixture, cream, corn and remaining milk to soup mixture then bring to a boil. Cook and stir for 2 – 3 minutes or until thickened. Reduce heat then add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper to taste.
Yield: about 2 quarts (6 – 8 servings)

** Bear in mind she makes 4 times this amount of soup and adds some spicier cheeses instead of just one 8 oz. bag of mixed cheese.

John Kokas

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Re: Corn Chowder Anyone?
« Reply #3 on: October 13, 2011, 06:27:52 AM »
A big thank you to Barb for the recipe.  I'm going to make a big pot of it this weekend - Yum ;D

This gives me an idea -

How about a WW&F cookbook?   Maybe we could title "2 Foot Chow - Recipes of the WW&F"
Moxie Bootlegger

Duncan Mackiewicz

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Re: Corn Chowder Anyone?
« Reply #4 on: October 13, 2011, 10:05:12 AM »
Interesting I dea John. I know Barb has a few recipes for foods she usually brings for the meals. Anyone else care to contribute?

John McNamara

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Re: Corn Chowder Anyone?
« Reply #5 on: October 13, 2011, 10:22:36 AM »
Unfortunately we can't use my favorite title, as it is in use by the Cumbres & Toltec: "SOOT It's What's For Dinner." (Amazon)

Ed Lecuyer

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Re: Corn Chowder Anyone?
« Reply #6 on: October 13, 2011, 11:10:28 AM »
At the Fall Festival, someone requested the recipe used by John Robertson's wife (whose name escapes me, sorry) for her pretzels.

A WW&F Cookbook might be a good thing. Who wants to tackle that project?
Ed Lecuyer
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John Kokas

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Re: Corn Chowder Anyone?
« Reply #7 on: October 13, 2011, 12:41:00 PM »
I would suggest that the "ladies" take the lead on it.  It's their recipes - let them put it together the way they would want.  But I would be willing to contribute to it.
Moxie Bootlegger

Brett Goertemoeller

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Re: Corn Chowder Anyone?
« Reply #8 on: October 13, 2011, 02:22:54 PM »
How about this for a name

Lobster and Sheggs....From "momma's" plate to the "foot" plate on the WW&F

My favorite "sheggs" (that would be shovel eggs) recipe.  Give it a try during fire-up some morning and you won't be dissapointed.

8 oz  cream cheese, room temperature
4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano
6 green onions, with greens, chopped
1/3 cup (big handful) chopped chives
fine grain sea salt and freshly ground pepper
1 tablespoon unsalted butter
3 eggs, well whisked
plenty of toast, for serving

Place the cream cheese in a medium bowl, add the herbs and mash with a fork until the herbs are evenly distributed. Add the green onions, most of the chives, a generous pinch of salt, and mash until those are incorporated as well. Set aside.

Melt the butter on a CLEAN shovel just inside the door.   Make sure that if you have just coated the fire over, you read the stack to make sure that there is no more "burn off" visable.   Place the eggs on the flat part of the shove just infront of the handle curve. Let them set a bit. Use a spatula (or anything you find on the shop bench that works) to fold them over themselves, let them set a bit again, and repeat until they are nearly cooked to your liking.

Remove from heat, add 2 dollops of the cream cheese (roughly a tablespoon each) to the skillet, count to ten, then stir a bit more to work the cream cheese into the eggs. Serve sprinkled with the remaining chives, salt and pepper to taste, and toast on the side.

Serves 2, feel free to scale up with more eggs if you have more people to feed....or you're trying to impress your engineer to get some throttle time.  ;D
Prep time: 5 min - Cook time: 5 min
« Last Edit: October 13, 2011, 02:54:09 PM by Brett Goertemoeller »
How many train crew men does it take to screw in a light bulb?
None, that the shop crew's job...

What do you call a train man who steps on a live 3rd rail?
A conducter!

Mike Fox

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Re: Corn Chowder Anyone?
« Reply #9 on: October 13, 2011, 07:13:16 PM »
Ed, it's Jane and I have or had the recipe once too. Great pretzles.

Now a cookbook. It would be another great seller in the gift shop. Everything is always tasty.
Mike
Doing way too much to list...

Brett Goertemoeller

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Re: Corn Chowder Anyone?
« Reply #10 on: October 14, 2011, 10:20:42 AM »
Any of the crews intersted in other "cab" recipies?  I have quite a few that have been "tested" on steam engines all over the country.
How many train crew men does it take to screw in a light bulb?
None, that the shop crew's job...

What do you call a train man who steps on a live 3rd rail?
A conducter!

John McNamara

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Re: Corn Chowder Anyone?
« Reply #11 on: October 14, 2011, 01:23:07 PM »
Any of the crews interested in other "cab" recipes?  I have quite a few that have been "tested" on steam engines all over the country.
I realize that you specified "crew," but if contemplating a general purpose cookbook, please be sure to offer an alternative preparation method for those of us unfortunates who don't have a steam engine handy. ;)
-John

Brett Goertemoeller

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Re: Corn Chowder Anyone?
« Reply #12 on: October 16, 2011, 09:24:05 PM »
Good point....   :D
How many train crew men does it take to screw in a light bulb?
None, that the shop crew's job...

What do you call a train man who steps on a live 3rd rail?
A conducter!

Pete "Cosmo" Barrington

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Re: Corn Chowder Anyone?
« Reply #13 on: October 20, 2011, 10:54:04 PM »
OHH! Neat idea:
Have the "Original" (that is, the "cab-style") recipe printed in an "old fashioned" style format, perhaps with a "parchment" background, and the "Kitchen version" printed below, or on the facing page.
Throw in a few old historical pics from the WW&F (or any other 2'er) and VOILA!
C'est Ci bon!

Brett Goertemoeller

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Re: Corn Chowder Anyone?
« Reply #14 on: October 21, 2011, 01:22:49 PM »
That's a good idea Pete.  Most of the cab recipies I have are just simplified from the "kitchen" prep.  I suppose if you don't have a locomotive to do it on, you could always do it on an open fire in the "back yard" while wearing overalls.....   :D
How many train crew men does it take to screw in a light bulb?
None, that the shop crew's job...

What do you call a train man who steps on a live 3rd rail?
A conducter!