New England Corn Chowder
While not as famous as New England's clam chowder, this corn chowder recipe is every bit as delicious. It's perfect after a cold day.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2slices of bacon, cut into strips
- 1tablespoon unsalted butter
- 1yellow onion, diced
- 2tablespoons all-purpose flour
- 2cups fresh or frozen corn kernels
- 1russet potato, peeled and diced
- 3cups whole milk
- ½teaspoon fresh ground black pepper
- 1teaspoon salt
Instructions
Step 1
In a heavy-bottom soup or saucepot, sauté the bacon in the butter on medium heat until the bacon is cooked, but not crisp. Add the flour and onion, and cook for 5 minutes. Add the potato, corn, milk, salt, black pepper, and stir well.Step 2
Bring up to a gentle simmer, reduce heat to low and cook, occasionally stirring, until the potatoes and onions are tender. Ladle half the chowder into a blender and blend into a fine puree. Add back into the pot with the other half the un-blended mixture. Adjust the seasoning and serve immediately.