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Bill Edwardson’s Famous Corn Chowder

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Bill Edwardson’s Famous Corn Chowder

6 slices bacon
2 medium onions, diced
2 garlic cloves minced
2 cups stock (chicken, turkey, beef Submitted) or water
4 medium potatoes pared and diced
2 medium carrots, peeled and diced
3 (17 oz.) cans cream style corn
2 (13 oz.) cans evaporated milk
1 tsp. Worcestershire sauce
3 tsp. curry powder
1/4 — 1/2 tsp. Mrs. Dash’s salt-free mixed seasonings
Freshly ground pepper

In a large pan, sauté bacon until crisp; set aside. Drain all but 3 tablespoons dripping. Lightly sauté onions and garlic. Add stock, potatoes, and carrots. Cover and bring to a boil over high heat. Reduce heat; simmer until vegetables are el dente — about 15 minutes. Remove cover, add corn, and reheat. Slowly stir in evaporated milk; heat to simmer but do not boil. Season with Worcestershire sauce, curry powder, mixed seasonings, and pepper. Crumble bacon and stir into chowder. 8 servings. This recipe tastes even better when re-warmed. No salt is added to the recipe.

Edition/Source: 1988 Farmers’ Almanac

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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