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April 27th, 2010

Chesapeake’s Bounty, Corn Chowder, Cooking with Regional Favorites by Katie Moose, Recipe, Review



Part of writing my blog is my addition of recipes that could be begged, borrowed or stolen.  I have always said that you should make the recipe your own; either adding or substracting ingredients, sometimes because you have to adjust to dietary regimens.

I bought 2 cookbooks by the same author.  Her name is Katie Moose.  I met her at the Hunt Cup in Baltimore, Maryland a couple of years ago.  And, the books are Chesapeake’s Bounty and Chesapeake’s Bounty II.  These books are available at Amazon.  You may also e-mail Katie at

The cookbooks are full of information on Historical Facts on the Chesapeake Bay Region, its Historic Inns and Taverns, and the region’s wineries. 

They are also not the only books Katie has written.  Others are:  Annapolis: The Guidebook, Eastern Shore of Maryland: The Guidebook, New England’s Bounty, Nantucket’s Bounty, and Maryland’s Western Shore: The Guidebook.  She has also co-authored The Best of Newport.

Every time the weather gets a little cooler or rainy I always think that’s a call for a chowder.  These soups stick to your ribs and they seem to cuddle you. Perfect for tonight’s dinner.

The Corn Chowder in the Chesapeake Bounty’s book turned out pretty good.


The recipe is as follows:

2 cups fresh corn (this time of the year, I used canned)

1 medium onion, chopped

1 cup raw potato, sliced

3 cups boiling water

4 slices of bacon

salt and pepper to taste

1 tablespoon sugar

1 cup cream

1 cup milk

2 egg yolks, beaten

3 tablespoons butter

Parsley or chives (I used chives)


Fry the bacon in a large skillet and reserve 1 tablespoon of the bacon fat.

Crumble the bacon back in the skillet

Saute onion and potato with the bacon.  Stir in the corn.

Add boiling water, sugar, salt and pepper.  Simmer for 30 minutes.

Stir in cream and milk

Just before serving, stir in egg yolks and butter

Serve in bowls with parsley or chives for garnish

Adding 1/4 cup chopped red pepper adds color to the soup, but I did not do that.

Adding 1/2 teaspoon cayenne makes for a spicier chowder.  I definitely, did that.

How did I make this chowder my own?  I sprinkled paprika and I also added gruyere cheese as garnish, as well.

These chowders usually are more caloric, so I just had a bowl for dinner. 

Of course, if you have dietary restrictions, please do adjust the recipe.  This recipe is also gluten free.

I have leftovers, so that is another plus.  It does serves about 6 people.

Talk to you later….you know I will….

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This entry was posted on Tuesday, April 27th, 2010 at 9:02 pm and is filed under Bethany Beach, Delaware Beaches, Dewey Beach, Fenwick Island, General, Lewes, Maryland, Ocean City, Recipes, Rehoboth Beach, Reviews, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

3 Responses to “Chesapeake’s Bounty, Corn Chowder, Cooking with Regional Favorites by Katie Moose, Recipe, Review”

  1. Cindi says:

    Sounds yummy, I think I may have to try it!

  2. Connie says:

    This Chowder is Delicious!!!

  3. Amazing! Its truly awesome paragraph, I have got much clear idea regarding from
    this post.

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