Prep 20 mins
Cook 40 mins
This is a corn chowder recipe I got from a cooking class I took. I thought it was amazing! Vegetable stock may be used instead of chicken stock. Creamed corn may be added to intensify the flavour. Cooking times are approximate.
- 2 ounces salt pork, rind removed and diced into 1/2 inch cubes
- 4 ounces clarified butter
- 6 ounces onions, peeled and diced
- 8 ounces celery, washed and diced
- 4 ounces all-purpose flour
- 2 quarts white chicken stock, heated to a boil
- 1 lb corn kernels, fresh or 1 lb frozen corn kernels
- 8 ounces potatoes, washed, peeled, and diced into 1/2 inch cubes
- white pepper
- 1⁄4 teaspoon ground nutmeg
- 8 ounces heavy cream or 8 ounces light cream
- 2 ounces chopped fresh parsley
- In a large stock pot, render the pork with a small amount of butter. Once rendered, remove the pork from the pan, add the rest of the butter and saute the onions and celery.
- Once the onions are translucent, dust with flour and cook for 5 minutes. Gradually whisk in the boiling chicken stock. Add the corn, heat to a boil and skim off any fat or scum on top.
- Reduce heat and simmer for about 30 minutes or until well flavoured.
- Add potatoes to the soup.
- Temper the cream and add the the chowder. Keep the chowder at 140°F and adjust seasonings to taste. Garnish with fresh chopped parsley.
Was going to make just half a recipe of this chowder, but then decided to go for the whole thing & share with some neighbors! Used Vadalia onions for this as well as adding almost 2 cans of cream corn! Because of additional nutrition, I left the potatoes unpeeled! The result was an extremely tasty chowder! Another time I might include shredded chicken instead of the pork, just for a change! Thanks for sharing the recipe! [Tagged, made & reviewed in Zaar Chef Alphabet Soup cooking game]