My Mom's Corn Chowder
Corn Chowder is my favorite meal - my Mom makes it like once a year for me. Almost nothing is ever measured but I just wrote down what she did as she did it. This recipe is extremely easy but tastes great on a cold day.
Ingredients
Stuff You Need
- 1 package thick cut bacon - center cut is ideal or more
- ~2 tbsp reserved bacon grease or EVOO instead
- 2 cans cream style corn
- 2 cups frozen sweet corn or 2 cans whole kernel corn
- 4-5 medium russet potatoes
- 2-3 medium Vidalia sweet onions
- 1 package celery ends removed
- 1 Quart half and half we use store brand
- ~1 cup whole milk - this is just to add volume. You could opt to use some reserved starchy potato water instead.
Instructions
- Cook bacon until crispy, then chop and set aside, reserving 2 tbsp grease.
- Heat bacon grease in skillet over medium-low heat.
- Rough chop celery and onions, then sauté with 1-2 pinches salt and pepper until onions are translucent and celery is soft, about 10 minutes.
- Fill pot halfway with salted water (2 pinches table salt) and bring to boil.
- Peel and cut potatoes into 1 inch chunks, keeping them in water until pot boils.
- Boil potatoes until fork-tender, about 10 minutes, then strain.
- Add frozen corn, cream style corn, potatoes, bacon, and sautéed vegetables to the pot.
- Pour in 1 quart half and half.
- Add milk or reserved potato water in splashes until desired consistency is reached.
- Simmer over low heat for 10 minutes without boiling.
- Serve with bread.
Notes
Do not boil after adding half and half to prevent curdling. This chowder should be thin, not thick.