Up next in 10
This retro recipe will please everyone and not break the bank!
See recipe: https://tinycottagekitchen.com/bacon-and-corn-chowder-easy-and-cheap-recipe/
Show More Show Less View Video Transcript
0:08
hey everyone in this video I'm going to
0:11
make a family favorite this is a retro
0:13
recipe from the
0:15
1980s and it's just a really simple but
0:18
delicious bacon and corn chowder with
0:21
cheddar cheese biscuits doesn't that
0:23
sound
0:24
delicious let's get
0:27
started all right I nicked my finger
0:29
when I was was peeling the potato so I
0:31
have a Band-Aid on and I put a glove on
0:33
because I've got to make biscuits and I
0:35
need to use my hand for biscuits you
0:37
know there's just really no way around
0:39
getting your hands dirty so I want to
0:41
talk to you a little bit about this
0:42
recipe if you're new to the channel this
0:45
is from the McCall's cooking school
0:47
cookbook and this came in kind of the
0:51
1980s style of how they were doing
0:53
things it came in shipment so you would
0:56
get I don't remember how many pages I
0:58
was pretty young I was probably
1:04
14 when these started to come and we got
1:07
these for years um our family and um we
1:10
all cook in my family and my dad had a
1:13
he liked to make the same kind of few
1:15
recipes and then my mom and I always
1:17
like to cook together and I grew to
1:19
where I just love to cook on my own so
1:22
we would try these when they came and
1:23
when this one came we loved it so much
1:26
this became a at least once a month
1:28
staple all year and I was waiting until
1:31
the cooler weather to put this on the
1:33
channel so this is very budget friendly
1:36
that was another reason I wanted to
1:37
feature it because all you need is just
1:40
a little bit of bacon for flavor a
1:41
couple of slices I'm going to use three
1:43
but it says just two slices of bacon a
1:46
can of cream corn some milk some water
1:49
potatoes onion and a little butter to
1:52
Brown and then and maybe some salt and
1:54
pepper then it is served with very um
1:58
standard biscuit uh dough that has
2:01
cheddar cheese in it and it's just
2:03
delicious to uh it it appeals to pretty
2:07
much everybody so I'm going to chop this
2:10
off so dice dice up the
2:13
onions and the bacon being rendered is
2:16
the fact that the potatoes and onions
2:19
will sauté in so go let me see how they
2:22
say to do the
2:26
onions the onion is cut into slices
2:30
so I'm going to do these halves and
2:33
then just slice
2:37
them so on the front page it's called
2:40
New England corn chow if you're in New
2:42
England or you've had it tell me is this
2:45
how it's made there the the thing about
2:47
this book that I find really interesting
2:51
is the recipes are you'll find this of
2:54
any cookbook the recipes are going to be
2:57
what's being eaten in the the times and
3:00
find that to be the case when I use
3:02
recipes from the book from 1897 on the
3:06
channel so this is going to have oh can
3:09
of soup kind of condensed soup recipes
3:13
but also it's got very traditional
3:16
French cooking technique recipes which
3:18
I'll be making some of those as well I
3:20
have several pulled out for the holiday
3:25
season I think that's um I know it's
3:28
just an interesting mix of how they came
3:30
up with the blend of recipes so it's not
3:32
what I would call a consistent book but
3:35
the recipes are consistently delicious I
3:37
have not had a bad recipe from this
3:41
book we learned really quickly in our
3:43
first I don't know three or four things
3:45
we made everything is so good the cakes
3:47
I remember one of the cakes I would
3:49
always ask for for my birthday like four
3:51
years in a row it's a mocha cream cake
3:53
it's just a whipped cream frosting that
3:55
was the first time I ever had whipped
3:57
cream style frosting instead of
3:58
buttercream and I just just love it all
4:00
right let's uh get this going into a pan
4:04
now right so over medium to high heat
4:06
I'm going to start rendering the
4:14
bacon and I just us as a small saucepan
4:17
this doesn't make a huge amount of soup
4:18
but of course it's very easily
4:24
doubled and while this renders I'm going
4:27
to dice up these darn potatoes that made
4:29
me cut my finger I don't know why I do
4:31
that when I use the you know the
4:32
vegetable peeler I'm I always manage to
4:35
somehow get my fingers necked I'm use it
4:38
I use these smaller cutting boards
4:39
because it's easier to transport my uh
4:42
whatever it is I'm working with into a
4:44
pan so cutting board on a cutting board
4:47
do you do that
5:00
just kind of cut these into kind of
5:01
these half inch fingers cut them evenly
5:05
so that they cook
5:11
evenly now it says to make the soup
5:14
first then keep it warm while you make
5:15
the biscuits normally I would be able to
5:18
do both at once but the soup cooks
5:20
really quickly and you know it takes a
5:22
few minutes to get biscuit dough put
5:26
together so I think that's a good
5:28
recommendation on the part of the
5:35
author and I'm using a Yukon Gold
5:40
potatoes I don't remember these this
5:42
kind of potato being popular back um
5:45
when I was little maybe it just wasn't
5:47
on my radar yet because I wasn't doing
5:49
the
5:50
purchasing but it seems like they got
5:52
really popular More
5:55
in like the late '90s to 2000 do you
6:00
remember who were a little bit more um
6:04
mature in the 80s than I
6:08
was okay those are done let's do a
6:11
little food history Interruption here it
6:15
seems my recollection of Yukon Gold
6:17
potatoes is accurate and I found this
6:21
information Yukon Gold potatoes
6:23
originated in Canada in the
6:26
1960s they were developed by
6:28
agricultural scientists who crossed a
6:31
North American white potato with a
6:33
yellow fleshed European
6:36
variety their distinctive golden skin
6:39
and creamy buttery texture quickly
6:42
gained
6:43
popularity the Yukon Gold potatoes were
6:46
introduced to the United States in the
6:48
early 1980s and have since become a
6:51
beloved choice for everything from
6:54
mashed potatoes to roasting and Chows
6:57
known for their rich flavor and
6:59
versatility in the kitchen so I picked
7:02
well when I picked this potato for this
7:06
chowder all right now that this is
7:09
rendered fairly well I can add in the
7:12
sliced
7:16
onions you don't want the bacon crisp at
7:18
this point because you're not removing
7:20
it from the pan
7:31
[Music]
7:39
in fact I want to lift the bacon away
7:41
from the bottom so that it's not
7:43
crisping anymore and risking getting it
7:45
to burn okay Man Overboard so this is
7:50
going to go past translucent actually
7:53
begin to color so we're developing
7:55
flavor with these simple ingredients now
7:57
onion and bacon of course are already
7:59
flavor flavorful but we're going to
8:02
increase the
8:03
flavor with uh
8:06
caramelization and I'm going to leave it
8:08
at this I it it at 5 and 1 half on my
8:11
electric
8:13
stove all right while the onion and
8:15
bacon develop some color I'm going to
8:18
start putting together the
8:23
biscuits and I'm going to use a I have
8:25
biscuit Cutters I a southern woman I am
8:28
very familiar with making biscuits I
8:30
have plenty of these now if you do not
8:32
have a biscuit cutter use a glass with a
8:35
very straight edge it's going to give
8:36
you that nice rise because you're going
8:38
to push down into the dough making that
8:40
clean Edge and that allows the biscuit
8:43
to rise or give it the best chance for
8:45
the best fries so there's a reason
8:49
biscuit Cutters exist it's not just to
8:51
keep them you know cute and nicely
8:53
shaped they do serve a function you
8:55
notice how thin they are like a knife
8:58
blade
9:02
all right so you need uh two cups of
9:04
flour
9:27
[Music]
9:29
three teaspoons of baking
9:32
powder going to make sure it's fresh
9:34
baking
9:36
powder to get the best
9:40
rise and I use aluminum free baking
9:53
powder half a teaspoon of salt
10:02
so this essentially creates self-rising
10:04
flour this
10:09
combination now if you like in your
10:11
cheddar biscuits you can add a pinch of
10:15
cayenne
10:17
or I like to use cashmir chili powder
10:20
this is extremely just a soft warm this
10:23
isn't hot by any means you can taste it
10:27
and it doesn't have a fruity flavor it
10:28
just adds warmth so I'm going to do just
10:31
a little bit of
10:42
that and stir these together now the
10:45
recipe calls for shortening but I always
10:47
use butter for my biscuits as my fat
10:50
instead of shortening so a third of a
10:55
cup that should be very cold
10:59
so a third of a cup is one two three
11:01
four tablespoons I'll leave my Mark here
11:03
the rest of it is going to go into the
11:05
soup just start cutting it here putting
11:09
it in
11:10
and normally I use my
11:13
little
11:15
immersion mini chopper to combine my fat
11:18
into my flour but not going to do that
11:21
today I'll use a
11:26
fork and a knife
11:33
onions and bacon are getting done smells
11:42
delicious I don't like to use my fingers
11:44
because that warms the butter too much
11:46
and you won't get as flaky of a
11:53
biscuit I'm just pushing the fat against
11:56
the side of the bowl to break it
12:00
up I think those onions are done I'm
12:02
going to put this in the fridge while I
12:05
finish the
12:07
soup you see the color developing the
12:09
onions are
12:14
caramelizing very
12:22
fragrant this say to add the diced
12:24
potatoes and I have 3/4 of a cup of
12:26
water here
12:32
so something like this if you were to
12:34
add say chicken stock that's going to
12:36
overpower the delicate flavor of the
12:40
Corn so it's just water and
12:45
milk this and then the extra flavor from
12:48
the
12:55
bacon oh and overboard the the potato
12:58
and then the
13:05
water let it come up to a simmer and
13:07
then I'm going to cover
13:09
it I can go back to the biscuits I have
13:11
my oven preheating the preheating to
13:17
450 right so next I brought my um
13:20
biscuit dough out of the
13:22
fridge and add in the cheese
13:46
make a little
13:49
well and the milk let's see I found 3/4
13:54
of a cup but start with 2/3
14:05
half just a little
14:22
extra just to kind of gently work it and
14:26
see if it how much more it might need
14:31
never overwork your biscuits or they'll
14:33
be
14:38
tough okay yeah definitely needs a
14:41
little more
15:05
I'll finish the rest of the mixing on
15:07
the pastry cloth I use a pastry cloth I
15:09
just always
15:11
have for Rolling
15:13
things but roll on a you have a p um one
15:17
of those plastic
15:19
mats those are nice to use
15:23
too this is kind of a flower sack cloth
15:26
Style
15:31
flour down don't need the foring
15:35
more dump it
15:46
out just kind
15:48
of gently work the rest of the flow in
15:52
I'm going to do this folding because it
15:54
helps develop more layers without making
15:57
it warm from my hand and
16:30
if you can't multitask like this just do
16:33
the soup uh first and then go on and
16:37
make your biscuits just gently
16:45
roll more pressing giving some shape not
16:48
pushing too hard I don't want them super
16:55
thin and got about half an inch there
17:02
I've got my parchment lined baking
17:04
sheet and
17:07
just dip this I'll put a little extra
17:10
flour over here to kind of dip back
17:13
into and I just start cutting my
17:16
straight down
17:18
twist flower straight down twist that's
17:22
going to give you that nice
17:26
height see that straight edge
17:39
perfect a little more flour over here
18:06
the timer's for the potato uh
18:11
simmering I should be getting tender
18:13
might need another minute or
18:16
two going to gently reform this to cut
18:19
the rest
18:42
I'll just have two ugly
18:52
ones but still delicious okay this goes
18:56
in the
18:57
wash right ahead put these on a little
18:59
bit of a bigger sheet made about four
19:02
more than I thought I would so these go
19:03
in the oven for let's
19:06
see 12 minutes very hot oven that's
19:09
going to give them that nice beautiful
19:11
rise that we want in a biscuit all right
19:13
let's see how these potatoes are coming
19:20
along going to pierce them with the
19:23
knife yep they are let's see they're all
19:27
tender I feel like
19:30
I know some of that looks a little
19:33
opaque still and it's not
19:37
translucent that's going to simmer a
19:38
little
19:42
more so stir in the
19:45
milk
19:46
butter 2 tbspoon of the
19:53
butter
19:55
one two now if you really want to be you
19:59
know a little more decadent you could
20:01
use half and half or condensed milk I'm
20:04
just using whole milk the butter goes
20:09
in milk a cup and a
20:22
half feel like I don't want to add that
20:24
milk until I'm sure these potatoes are
20:26
cooked
20:27
through p
20:30
raw potato I mean would not just ruin
20:35
everything that
20:41
one yeah it needs another turn it
20:46
up like another really good
20:48
[Music]
20:50
minute it's almost there
20:53
not not
20:55
quite I when I add canned corn and milk
20:58
milk it's just going to drop the
20:59
temperature and the cooking's going to
21:03
stop put that back in
21:06
there okay I gave it another two minutes
21:09
the gloves are off don't need to be
21:12
touching things
21:14
anymore where am I at with this let's
21:16
see now
21:20
the put in the butter I need
21:24
salt 1 and 1/4 teaspoons
21:28
I'm going to start with less than that
21:31
first taste it after I add all the other
21:33
stuff
21:35
salt
21:47
pepper the can of
21:50
corn just a regular size just under 15
21:53
oz
22:12
can't miss any of that this is corn chow
22:14
after
22:21
all and the milk
22:33
this is one of the one and 1/2 cups but
22:35
that one cup looks like enough I'm going
22:37
to let that warm through and check it
22:39
for
22:54
salt give me a little more
23:01
gosh that's
23:04
good a little more
23:07
pepper and the biscuits will be done in
23:10
about 2 minutes oh less than that the
23:12
Beeper just went off 1
23:14
minute I'll give this enough time to
23:16
heat
23:19
through biscuits are done look at the
23:21
beautiful
23:25
height that's a good oh inch and a half
23:32
and once the soup gets warmed through
23:33
we'll give it a
23:51
taste doesn't this look delicious I'm
23:54
not always hungry when I film these but
23:56
I am today I kind of timed this around
23:58
my my lunchtime because I knew I could
24:00
put it together pretty quickly at these
24:03
beautiful
24:06
biscuits all right let's try the
24:09
soup and I know what it tastes like cuz
24:12
I've made it probably 40
24:19
times it's so flavorful but it's so
24:25
simple just that note of B bacon and
24:29
with a corn potato very plastic
24:38
combination you see the rise that's from
24:41
that straight edge
24:51
cutting tender and that
24:54
nice cheddar flavor
24:59
M just delicious and bacon and cheddar
25:02
who doesn't love
25:05
that what is that saying even uh vegans
25:08
love
25:09
bacon so let me know if you try this I
25:11
will put a version of this recipe on my
25:13
tiny cottage kitchen website I will link
25:16
that below if you want to make this for
25:18
yourself leave me a like And subscribe
25:20
if you like to see cooking videos I do
25:24
retro and historic videos and I do uh
25:28
videos on History not just cooking hope
25:32
to see you again
Arts & Entertainment
Cooking & Recipes
Soups & Stews
Food
Kitchen & Dining
Cookware & Diningware
Cuisines
Condiments & Dressings