New England Corn Chowder

A comforting corn chowder to make on a cold day. This variation is made with milk instead of cream. A small amount of bacon gives this classic its signature flavor.
Facebook
Twitter
Reddit
WhatsApp
Email

INGREDIENTS

Time 45 minutes
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

  • 2 slices Bacon, sliced and cut into strips
  • 1 tbsp Butter
  • 2 tbsp All-purpose flour
  • 1 medium Yellow onion, diced
  • 1 large Potato , Yukon Gold, peeled and diced
  • 4 ears Corn kernels, fresh
  • 3 cups Whole milk
  • 1 tsp Salt
  • ½ tsp Black pepper, freshly ground

METHOD

  • 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.
  • Add the potato, corn, whole 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.
  • 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