Corn and Potato Chowder

This recipe is easily doubled or tripled. Feel free to omit the bacon to keep it vegetarian, or turn it into a hearty fish chowder by adding 1 pound of diced white fish and another ½ cup of milk or cream. If using milk, be careful not to let the mixture boil after you add the milk or the liquid will curdle.
November 11, 2015

Ingredients

  • 2 slices bacon, chopped into ½-inch pieces (optional)
  • 2 tablespoons butter
  • 1 small onion, cut in small dice
  • 1 stalk celery, cut in small dice
  • 1 large waxy or all-purpose potato (8 to 10 ounce), like Yukon Gold or Red Bliss, peeled and diced into 1-inch cubes
  • ½ teaspoon salt
  • Pinch black pepper
  • 1 tablespoon flour
  • 2½ cups unsalted chicken or vegetable stock
  • 2 ears corn, kernels cut off, cobs reserved, or 2 cups fresh or frozen corn kernels
  • 1 cup cream or whole milk (or a combination)
  • 1½ teaspoons chopped fresh thyme

Instructions

Render the bacon in a 4-quart pot by frying it in over low heat until most of the fat has melted away and the pieces are browned and crisp. With a slotted spoon, remove the bacon to a paper towel-lined bowl. Remove all but 2 tablespoons of bacon fat and add the butter to the pot. Increase the heat to medium-low and add the onion and celery. Cook until they begin to soften, about 4 minutes. Add the potato, salt and pepper and cook for 5 minutes, until the potato begins to turn opaque. Add the flour, stir to coat the vegetables and pour in the stock, scraping the bottom of the pot to loosen the flour and potato starches. If you have corncobs, add them to the pot (but not the corn yet). Bring the liquid to a boil and reduce the heat to a simmer.  Cook for 10 minutes until the potatoes are almost fork tender and the liquid has thickened slightly. Add the corn and cream to the pot, bring back up to a simmer and cook 10 minutes, until the corn is cooked and the potatoes are completely soft. Remove the cobs, add the bacon and thyme and stir to combine.Season to taste with additional salt and pepper, and serve.

Ingredients

  • 2 slices bacon, chopped into ½-inch pieces (optional)
  • 2 tablespoons butter
  • 1 small onion, cut in small dice
  • 1 stalk celery, cut in small dice
  • 1 large waxy or all-purpose potato (8 to 10 ounce), like Yukon Gold or Red Bliss, peeled and diced into 1-inch cubes
  • ½ teaspoon salt
  • Pinch black pepper
  • 1 tablespoon flour
  • 2½ cups unsalted chicken or vegetable stock
  • 2 ears corn, kernels cut off, cobs reserved, or 2 cups fresh or frozen corn kernels
  • 1 cup cream or whole milk (or a combination)
  • 1½ teaspoons chopped fresh thyme
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