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Corn Chowder

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Corn chowder is a beautiful and glorious thing. It’s rich, thick, creamy, and of course corny, with just a hint of bacon. What’s not to like? I’ve made many versions over the years, but I usually just wing it. This time I decided that I’d actually document a recipe. So here goes. It’s very simple, and very good.

Ingredients

  • 5 slices Thick Cut Bacon, Chopped To 1/2"
  • 1 whole Leek, Washed Well And Chopped Fine
  • ½ cups Dry White Wine
  • 3 cans (14.75 Oz Size) Creamed Corn
  • 1 bag (16 Oz Size) Frozen Corn Kernels
  • 8 cups Whole Milk
  • 1 cup Chicken Stock
  • 4 teaspoons Seasoned Salt
  • ½ teaspoons Ground White Pepper
  • ½ teaspoons Ground Nutmeg
  • 8 whole Small Yukon Gold Potatoes, Diced To 1/2" (about 5 Cups)
  • 4 Tablespoons Butter

Preparation

Heat a large pot over medium heat. Add the bacon and cook until it’s just starting to crisp (about five minutes). Drain off half of the bacon fat (and discard it or use it for another use). Add the leek into the pot with the rest of the drippings and cook two minutes. Add the wine and cook five minutes longer.

Add the remaining ingredients to the pot, bring just to a boil, then reduce heat to a simmer. Cover the pot and let things simmer for 45 minutes, or until the potatoes are tender.

Adjust the seasoning as desired.

Serve with some crusty garlic bread and enjoy!

3 Comments

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pressed4time on 1.23.2013

This is similar to my corn chowder, but you add wine & nutmeg which sound terrific! Will definitely try it your way next time. I also add 1c. heavy cream at the very end.

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patiodaddio on 1.23.2013

I’m flattered that you’d try it. Please let me know what you think.

John

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shirlsaw on 1.23.2013

This sounds yummy. I have never made Corn Chowder but I think I will start with this one – hopefully next weekend!!

One Review

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Minnow in Hampton Roads on 5.25.2013

I’ve made this twice now and it is just a perfect chowder.

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