Purely American Brown County Corn Chowder
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A heartland chowder from one of America’s premier fine arts colonies. In the early 1900’s, T.C. Steele, a well known American artist, fell in love with the natural beauty of Brown County, Indiana. He purchased a 211 acre farm in 1907 fust south of Belmont and constructed his home he called "the House of the Singing Winds.” His large studio and landscaped grounds became the center for the artist colony he would help establish over the next decade. By the mid 1920’s, several other talented artists had moved to the area and in 1926, they established the Brown County Art Gallery Association. Over the years several of America’s best artists have come from this region, each inspired by the picturesque land and the friendly people of Brown County, Indiana.

 $6.50 

Quantity:  

Additions:

 
5 c. cold tap water
1—16 oz can stewed tomatoes
10 oz. package frozen corn
1 T. Worcestershire sauce
seasoning packet (enclosed)
1/4 c. butter
1 1/2 c. chopped onion
2 c. chopped celery (include some leaves)
2 cloves minced garlic
1/4 c. unbleached white flour
2 c. milk at room temperature
1 1/2 c. (1/4 lb.) grated Monterey Jack cheese
 

Cooking Directions:

  1. Carefully sort through and thoroughly wash beans. In a large pot, soak beans for four hours or overnight in enough water to cover by 2 inches.
  2. Drain and rinse the beans well. Place the beans in a large 6 qt. pot along with the 5 c. cold water. Cover and bring beans to a boil. Reduce heat to medium low and cook for 1 hour.
  3. Add the can of stewed tomatoes (including all the liquid), frozen corn, Worcestershire sauce, and contents of seasoning packet. Cover and return to a boil. Reduce heat to medium low, and cook for 1/2 hour. At that point, reduce heat to simmer.
  4. elt the butter in a large skillet and sauté the onion, celery, and garlic until soft. Blend in flour and stir to make a roux. Slowly add milk to roux, stirring constantly until thickened. Add this mixture to the simmering chowder and stir gently. Remove from heat. For best results refrigerate overnight and reheat next day just until warm. Stir in grated cheese to melt. Serve immediately.

Ingredients:

Lima beans, dried sweet corn, spices, garlic & onion powder, salt, black pepper.



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