1/3 Photos of Corn and Potato Chowder for Masako
We had our friends Masako and her husband from my hometown in Japan as guests for about 6 weeks last year. We toured the US - mostly the East Coast and the Southwest showing them all the fabulous sights. During our touring, Masako was introduced to potato and corn chowder and from that point on, every place we stopped she would ask me if the restaurant had corn and potato chowder. Knowing how much she loved this chowder, I knew exactly what I was going to make for her upon our return home. My favorite corn and potato chowder from one of the best places to eat bbq - Dinosaur BBQ in Syracuse and Rochester, NY. We try to eat there anytime we are nearby visiting my nephew - the food is great, but I just love their cookbook. Every recipe I've tried from the book is sooo good! This recipe is not the exact copy from the book, but very close to it. This chowder will thicken if you refrigerate and may need to be thinned out by adding some water to your taste. Alternatively, if you prefer for dietary reason, you can substitute milk for half-and-half.
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Units: US | Metric
- 1/2 tablespoon butter
- 4 slices bacon, diced
- 1/2 cup onion, chopped
- 1/2 medium green pepper, chopped
- salt and pepper, to taste
- 2 garlic cloves, minced
- 1 tablespoon flour
- 2 cups chicken stock
- 2 cups potatoes, peeled and diced 1/2 inch x 1/2 inch (baking or Idaho)
- 3/4 cup carrot, shredded
- 1 cup frozen corn kernels or 1 cup fresh corn kernels
- 2/3 cup half-and-half
- 1/4 teaspoon dried thyme
- 1/2 tablespoon hot pepper sauce (or to your taste)
- 1 tablespoon fresh Italian parsley, chopped (optional)
- 1Melt butter in a soup pot over medium heat.
- 2Add bacon and cook until medium crisp. Scoop out the bacon and drain on paper towel. Save for later.
- 3Leave about 1 T or so of fat from the pot and add onions, peppers, garlic, salt and pepper. Cook till soft.
- 4Sprinkle on the flour and mix into the vegetables. Cook for about 1-2 minutes.
- 5Add the broth and potatoes. Cover the pot and bring to a boil. As soon as it comes to a boil, lower the heat heat to simmer and continue cooking for 10- 12 minutes or until potatoes are tender.
- 6Add the shredded carrots and corn. Cover and simmer 5-6 minutes to blend flavors.
- 7Add the half-and-half, thyme, hot pepper sauce, and saved bacon bits. Simmer additional 3-4 minutes. Check for salt and pepper and add more if desired.
- 8Sprinkle with parsley and serve.
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Nutritional Facts for Corn and Potato Chowder for Masako
Serving Size: 1 (392 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 310.9
- Calories from Fat 107
- Total Fat 11.9 g
- Saturated Fat 5.5 g
- Cholesterol 27.7 mg
- Sodium 339.9 mg
- Total Carbohydrate 44.4 g
- Dietary Fiber 4.7 g
- Sugars 4.9 g
- Protein 10.1 g