New England Corn Chowder

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A comforting corn chowder to make on a cold day.

YIELD

4 Servings

TOTAL TIME

45 minutes

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Bacon, sliced and cut into strips

24 g / 1 oz

2 slices

Butter

15 g 

1 tbsp

Flour, all-purpose

10 g 

2 tbsp

Yellow onion, diced

150 g

1 medium onion

Potato, Yukon Gold, peeled & diced

200 g / 7 oz 

1 large potato

Corn, fresh kernels

350 g / 12 oz

2 cups

Whole milk

730 g 

730 mL / 3 cups

Salt 

4 g

1 tsp 

Black pepper, freshly ground 

2 g

½ tsp

METHOD

  1. In a large pot, sauté the bacon in the butter on medium heat until bacon is cooked, but not crisp. Add the flour and yellow onion, and cook for 5 minutes. 
  2. Add the potato, corn, whole milk, salt, black pepper, and stir. 
  3. Bring to a gentle simmer, reduce heat to low and cook, occasionally stirring, until potatoes and onions are tender. 
  4. 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
  • Omit bacon for a vegetarian-friendly dinner
  • There might be leftovers, which will freeze well