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
- 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.
- 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.
- 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
