American•comfort
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.
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- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 slices of bacon, cut into strips
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 yellow onion, diced
- 1 russet potato, peeled and diced
- 2 cups fresh or frozen corn kernels
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Instructions
- 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.
- 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.