Weeknight · Summer
Corn Chowder
Bacon, potato, and corn in milk. The milk is heated. It is not boiled hard.
45 minutes · Serves 6 · About 8 cups
“For everything created by God is good, and nothing is to be rejected if it is received with thanksgiving.”
Ingredients
- 4 slices of bacon, chopped
- 1 onion, chopped
- 3 potatoes, diced
- 3 cups chicken broth
- 4 cups corn kernels, fresh or frozen
- 1 ½ cups milk
- 1 tsp fine salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp butter
Method
- 1
Cook the bacon in a pot over medium heat until the fat renders and the pieces are crisp. Lift them out. Leave 1 tablespoon of the fat.
- 2
Cook the onion in that fat until soft, about 5 minutes. Add the potatoes and broth. Simmer until the potatoes are tender, about 12 minutes.
- 3
Add the corn, milk, salt, and pepper. Heat until the chowder is steaming and the corn is cooked, about 8 minutes. Do not let it boil hard or the milk can separate.
- 4
Stir in the butter. Taste for salt. The bacon goes back on each bowl, not boiled in the milk until it is limp.
From the kitchen
- Frozen corn is honest in winter. You do not need to pretend it is August.
- If you want it thicker, mash a few potatoes against the side of the pot. Do not add a flour paste unless it is still thin after that.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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