"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Baur
Added: Sunday, June 28, 2009


7 T. butter, divided
6 T. all-purpose flour
5 slices bacon, diced
2 c. fresh corn kernels
1 medium onion, diced
1 medium carrot, minced
1 poblano pepper, seed & dice
1 1/2 tsp. minced garlic
1 T. ground cumin
1 1/2 tsp. chili powder
5 c. chicken stock
2 c. heavy (40 percent) cream
4 c. diced Yukon Gold potatoes
1/2 tsp. ground pepper


To make roux, melt 6 tablespoons butter over medium heat. Add flour; cook, stirring frequently, until very lightly browned, 3-5 minutes. Set aside.

In a large pot over medium heat, cook bacon in remaining 1 tablespoon butter until crisp, about 6 minutes. Add corn, onions, carrot and poblano pepper; saute until vegetables begin to soften, about 5 minutes. Add garlic, cumin and chili powder, cook about 1 minute. Add stock. Bring to boil, then reduce heat and simmer for 10 minutes.

Add cream and potatoes; simmer until potatoes are tender, about 15 minutes. Gradually whisk in roux, cooking after each addition, to desired consistency. Add pepper and salt to taste.

Fresh corn tastes best, but frozen can be substituted.

Number Of Servings:
Number Of Servings:
11 cups
Preparation Time:
Preparation Time:
60 minutes




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