New England Corn Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz minced bacon
2 lg onions, chopped
4 large potatoes, peeled and cut into ½in pieces
4 cans whole kernel corn (Reserve half the liquid)
4 cans creamed corn
1 large bay leaf
salt and pepper to taste
16 oz chicken broth
½ stick butter
3 tbsp flour
4 cups half and half or 2 cans evaporated milk
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Directions: |
Directions:1. In a large pot (at least 4 qts) begin by browning and rendering bacon and reserve half the grease
2. Add the ½ stick butter and melt.
3. Add onions and saute until transparent
4. Whisk in flour until you get a thick white roux.
5. Whisk in chicken stock and keep stirring until it begins to thicken.
6, Add bay leaf and potatoes and keep cooking until fork tender.
7. Add whole kernal corn, creamed corn and reserved liquid and bring to a boil.
8. Thicken with 1T corn starch mixed with 1T cold water if not as think as you like.
9. Add cream just before serving. |
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Personal
Notes: |
Personal
Notes: The chowder is now ready to serve. Snuggle up on the sofa and enjoy! This is great served with some crusty French bread or toasted French bread. I like to serve it VERY thick but some folks don't like it too thick. Great on a really cold day! Some folks like to add celery and / or parsley or even chopped pimentos, but I don't like the flavor and color it adds. ~ Uncle Tom
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