New England Corn Chowder

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INGREDIENTS

NAME

WEIGHT

VOLUME

Bacon, sliced and cut into strips

24 g 

2 slices

Butter

15 g 

1 tbsp

All-purpose flour

10 g

2 tbsp

Yellow onion, diced

100 g

1 onion

Potato, Yukon Gold, peeled and diced

200 g

1 potato

Corn, kernels

350 g / 12 oz

2 cups

Milk, whole

730 g 

710 mL / 3 cups

Salt

4 g

1 tsp

Black pepper, freshly ground

2 g

½ tsp 

METHOD

  1. In a large pot, sauté bacon in the butter on medium heat until bacon is cooked, but not crisp. Add flour and onion and cook for about 5 minutes. 
  2. Add potato, corn, milk, salt, black pepper, and stir. Bring to a gentle simmer, reduce heat to low and cook, occasionally stirring, until potatoes and onions are tender, about 20 minutes. 
  3. Transfer half the chowder into a blender and blend into a fine puree. Add back into the pot with the un-blended mixture. Serve. 

NOTES

  • Garnish with parsley if you wish 
  • Alternatively, use frozen corn 
  • Add a pinch or two of cayenne if you like spice 
  • There might be leftovers, which will freeze well

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