Jennifer Michele's Note:
This is how my mother made her chowder for years, and it was always greeted with pleasure and delight from anyone partaking in in. Even my Aunt who has always hated Corn Chowder loved this recipe. You can use fresh corn if you prefer, but may want to add it in with the potatoes to cook, and if you must use canned corn, watch the salt. Canned corn will change the flavor greatly.
My Private Note
Units: US | Metric
- 1Fry bacon until crisp.
- 2Remove from pan with a slotted spoon and drain; set aside.
- 3In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion.
- 4Cook over medium heat until onion is translucent.
- 5Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth).
- 6Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes).
- 7Stir in corn and heat through.
- 8Add cream and heat through again.
- 9If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved.
- 10Add a little at a time while the chowda is simmering until it reaches the desired consistency.
- 11Serve with crumbled bacon on top, a good dose of freshly ground pepper, and for those of you who want true authenticity, add a dollop of butter to the top of the steaming bowl.
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Nutritional Facts for Best New England Corn Chowda (Chowder)
Serving Size: 1 (476 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 660.6
- Calories from Fat 451
- Total Fat 50.1 g
- Saturated Fat 23.2 g
- Cholesterol 117.7 mg
- Sodium 1084.0 mg
- Total Carbohydrate 39.7 g
- Dietary Fiber 3.8 g
- Sugars 1.9 g
- Protein 16.4 g