Recipe by Rinshinomori
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.
Top Review by Cecily Parsley
This was perfect comfort food for a crisp fall evening. I happened to have severl partially-filled bags of thawed out food when our frrezer ggave out. Among them - diced potatoes and seet corn. Made this as instructedwith a couple of additions, becuse I'm weird like that. A stalk of celery, a dah of liquid amoke, one anchovy. Used smoky chipotle tabasco for the hot sauce. Glorious food! Topped with multigrain croutons.
- 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)
Directions See How It's Made
- Melt butter in a soup pot over medium heat.
- Add bacon and cook until medium crisp. Scoop out the bacon and drain on paper towel. Save for later.
- Leave about 1 T or so of fat from the pot and add onions, peppers, garlic, salt and pepper. Cook till soft.
- Sprinkle on the flour and mix into the vegetables. Cook for about 1-2 minutes.
- Add 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.
- Add the shredded carrots and corn. Cover and simmer 5-6 minutes to blend flavors.
- Add 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.
- Sprinkle with parsley and serve.