New England Corn Chowder

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YIELD: 4 servings
TOTAL TIME: 45 minutes
ACTIVE TIME: 15 minutes

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Bacon, sliced and cut into strips 24 g / 1 oz 2 slices
Butter 15 g 1 tbsp
Flour, all-purpose 1o g 2 tbsp
Yellow onion, diced 100 g 1 medium onion
Potato, peeled and diced (ie Yukon Gold) 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

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]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. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • Garnish with parsley if you wish 
  • Alternatively, use frozen corn 
  • Add more black pepper and salt to your preference 
  • 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

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