Description
Hearty corn chowder blends summer’s sweetest kernels with creamy comfort from New England’s culinary traditions. Rich potato and bacon elements create a satisfying meal that connects seasonal flavors for hungry eaters.
Ingredients
Scale
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups (710 ml) corn kernels (fresh, canned, or frozen)
- 2 cups (473 ml) diced potatoes (Yukon gold or russet)
- 1 cup (237 ml) whole milk
- 1 cup (237 ml) heavy cream
- 1 tbsp (15 ml) butter
- 3 tbsps (45 ml) all-purpose flour
- 3 cups (710 ml) chicken broth
- Salt and pepper, to taste
- Optional toppings: chopped green onions, shredded cheese, extra bacon
Instructions
- Bacon Preparation: Crisp bacon in a large skillet over medium heat until golden and crunchy, then remove pieces while reserving the rendered fat.
- Aromatic Foundation: Melt butter in bacon drippings, sauté onions until translucent, and quickly introduce minced garlic, allowing its fragrance to intensify.
- Roux Development: Sprinkle flour into the vegetable mixture, stirring continuously to create a smooth, flavorful base that eliminates raw flour taste.
- Liquid Integration: Methodically whisk chicken broth into the roux, ensuring a silky, uniform consistency without lumps.
- Potato Infusion: Add cubed potatoes to the simmering broth, allowing them to tenderize and release their starchy essence for 15-18 minutes.
- Creamy Expansion: Incorporate sweet corn kernels, whole milk, and heavy cream, gently warming the chowder and melding flavors for an additional 5-7 minutes.
- Final Touches: Season with salt and freshly ground black pepper, then ladle into warm serving bowls and garnish with reserved crispy bacon bits and optional fresh herbs.
Notes
- Manage Bacon Texture: Carefully monitor bacon rendering to achieve perfect crispiness without burning, ensuring a golden-brown color and crunchy texture for optimal flavor and garnish.
- Control Roux Consistency: Stir flour continuously and slowly to prevent lumps, creating a smooth base that thickens the chowder without developing raw flour taste.
- Potato Cooking Technique: Cut potatoes into uniform cubes to guarantee even cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Cream Incorporation Method: Add milk and cream gradually at low heat to prevent curdling, maintaining a silky smooth texture and preventing separation of dairy components.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 420
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg