Waaaaaaaaay back in my younger days I visited an 18th century German House Museum in Lehigh County, Pennsylvania and the guide gave our tour group this recipe. I have added some modern seasonings to it, but I could just imagine an 18th century German farm family sitting down to this evening dinner with stone oven baked bread.
- 1/4 pound Bacon (sugar cured works best from original recipe)
- 1 large Onion, chopped
- 2 cloves Garlic, peeled and pressed
- 4 large Potatoes, peeled and diced
- 8 cups Water
- 1 teaspoon Salt (I use Celtic Sea Salt)
- Dash of Pepper
- 1 cup Milk
- 2 cups Corn, fresh cut from the cobs (Cooked dried corn will work well if you don’t have fresh)
- Sprigs of fresh Parsley for garnish
Slice the bacon in 1 inch pieces. Cook until crispy. Remove bacon from skillet and place on paper towel to drain off. Saute the onion and garlic in the bacon drippings until the onion is golden brown. Set skillet with onion aside. In a medium soup pot cook the potatoes in the water with salt and pepper until the potatoes are tender. Reserve 3 cups of the potato water and drain off the rest. Put the reserved potato water and potatoes back in the soup pot. Add the milk and corn. Simmer for 5 minutes but don’t bring to a boil. Add in the bacon. Garnish with parsley. Serve with bread and butter.