On a rainy afternoon, there’s nothing quite like the comforting hug of a steaming bowl of corn chowder. It’s like wrapping yourself in a cozy blanket of creamy, sweet corn goodness. I remember the first time I made this recipe; the whole kitchen filled with the aroma of sautéing onions and garlic—it was pure magic.
Steps
- Begin by cooking the bacon in a large pot over medium-high heat until it becomes crispy, which should take about 5 to 7 minutes. Once done, drain the excess grease, keeping the bacon and 2 tablespoons of the grease in the pot.
- Add the chopped potatoes and onion to the pot, stirring occasionally for 5 minutes. Next, incorporate the cream-style corn, water, salt, and pepper, bringing the mixture to a boil. Lower the heat, cover, and let it simmer, stirring frequently until the potatoes are soft, roughly 20 minutes.
- In a separate small saucepan, warm the half-and-half until it starts to bubble, but remove it from the heat before it fully boils. Stir the warmed half-and-half into the chowder mixture.
- Serve the corn chowder immediately while it’s hot.
Ingredients
- 1/2 cup of diced bacon
- 4 medium-sized potatoes, peeled and chopped
- 1 medium onion, chopped
- 3 cups of creamed-style corn
- 2 cups of water
- 2 teaspoons of salt (adjust to taste)
- Ground black pepper, to taste
- 2 cups of half-and-half
Nutritional Values
Total Calories | 2040 | Total Fat | 72g | Saturated Fat | 40g | Cholesterol | 208mg | Sodium | 7776mg | Total Carbohydrate | 320g | Dietary Fiber | 32g | Total Sugars | 40g | Protein | 56g | Vitamin C | 216mg | Calcium | 680mg | Iron | 8mg | Potassium | 5592mg
FAQ
- Can I use a different type of corn for the chowder?
- Yes, you can substitute cream-style corn with regular canned corn or fresh corn kernels, though it may slightly alter the texture and thickness of the chowder.
- What can I use instead of half-and-half?
- If you don’t have half-and-half, you can use a mixture of equal parts milk and heavy cream, or just use whole milk for a lighter version.
- Is it possible to make this chowder vegetarian?
- Absolutely! Simply omit the bacon and use a tablespoon of oil or butter to sauté the onions and potatoes. You can also add more vegetables or use vegetable broth for added flavor.
- How can I thicken the chowder if it’s too runny?
- To thicken your chowder, you can mash some of the cooked potatoes in the pot or mix a tablespoon of cornstarch with a little water and stir it in until the desired consistency is reached.
- How long can I store leftover corn chowder?
- Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove, adding a little milk or broth to adjust the consistency if needed.
Tips
- When preparing the potatoes, ensure they are chopped into consistently sized pieces to ensure even cooking and a uniform texture in the chowder.
- To enhance the flavor, consider using freshly ground black pepper and adjust the seasoning to your taste after the chowder has simmered for a while.
- Before adding the half-and-half to the chowder, gently warm it in a separate saucepan. This helps to prevent curdling when combined with the hot soup.
- If you prefer a thicker chowder, mash some of the potatoes after they are cooked and stir them back into the soup to achieve your desired consistency.
Equipment
- Large pot – for cooking the bacon and chowder.
- Small saucepan – for warming the half-and-half.
