Everglades Corn Chowder

So I got to thinking about an old recipe my buddy Casper shared with me. His poppa (grandpa) used to make this every time they went hunting. In fact, it was the first thing he did after they unpacked the guns, and the pot stayed hot till they left! With the weather turning and many of us going outdoors to camp and hunt, I think this is the perfect choice for today...although I dont know if you can call it "chowdaah" as it has no potato.

The plan is super simple, and oh so yummy.

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Everglades Corn Chowder ala Casper Townsend:

3lbs slab bacon, get a slab that is smokey and fatty
1 #10 can cream corn (a number 10 can is the big guy, just under 1 gallon...13 3/4 cups)
1/2 cup heavy cream
1 large onion, diced
1 large green pepper
1 large Jalapeno (seed it if you must...)

Dice your ingredients fine, but not a mince...leave some body. Hint: freeze the bacon overnight, this makes it easier to dice. Throw the bacon in a large pot and put the heat to it...we want to render as much fat as we can. When the bacon is cooked, reduce heat and add your diced onion and green pepper. When this has sweated to about 3/4 done, add your hot pepper.

When the sweat is finally done (onions are translucent, peppers are soft) add your can of cream corn. Lower the heat and stir often (corn sugar burns very easily...) till hot. Finish with the cream and season this with fresh cracked black pepper and salt. If you have it, a little Cavender's is nice too.


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This can stay on warm, or in a crock pot, for days if you want (above 140*F please...). As always, let me know how this turns out for you!