Prep 5 mins
Cook 25 mins
This recipe morphed from a chowder I developed for tinned clams. I loved the chowder without the clams and bacon gave a nice smoky counterpoint to the sweetness of the corn. This recipe is wonderful!
- 10 slices bacon
- 2 tablespoons butter
- 6 green onions, sliced thin,1/3 cup of green tops reserved for sprinkling over servings
- 2 small potatoes, diced (about 1 1/2 cups)
- 1 clove garlic, minced
- 1⁄2 cup dry white wine
- 2 vegetable bouillon cubes, dissolved in
- 2 cups water
- 1 can cream-style corn
- 1 can regular canned corn niblet
- 1 cup evaporated low-fat milk
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 4 ounces cream cheese with herbs, cut into bits
- Cook the bacon in a skillet until crisp.
- Remove and put on paper towels to drain.
- Crumble and reserve.
- Sweat onions, potatoes, and garlic in the butter in a medium-sized saucepan over moderate heat for about 5 minutes.
- Add the wine and cook until the wine has evaporated, about 5 minutes.
- Add vegetable stock, cream-style and niblet corn and cook another 10 minutes.
- Add milk, salt, pepper and cream cheese and heat to scalding (careful not to boil as milk will curdle), breaking up any chunks of cream cheese against sides of pot.
- Stir in bacon.
- Sprinkle each serving with some of the reserved green onion tops.
Wonderful chowder! Perfect for a cold, rainy weekend like we are having. The addition of the cheese gave the chowder a nice tangy flavor. I used a leek broth and Laughing Cow garlic and herb cheese.