Corn Chowder



Corn Chowder
Votes: 0
Rating: 0
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Servings
9 cups
Servings
9 cups
Corn Chowder
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
9 cups
Servings
9 cups
Ingredients
  • 2 slices bacon
  • 2 cups diced onions
  • 2 cups peeled and diced potatoes about 1 lb.
  • 2 cups vegetable or chicken stock
  • 1 bay leaf
  • 4 cups frozen corn kernels
  • ½ cup heavy cream
  • 2 Tbsps. finely chopped fresh parsley
  • 1- tsp. fresh pepper
  • 1- tsp. sea salt
Servings: cups
Units:
Instructions
  1. Cut the bacon into small pieces and cook in a heavy soup pot until the fat has been rendered. Remove the cooked pieces.
  2. Stir in the diced onions and cook until they start to soften. Dice the potatoes into even pieces. Add the diced potatoes to the pot, stir and sauté for a minute or so.
  3. Add the stock, bay leaf and frozen corn kernels. Bring the mixture to a simmer, cover, and cook until the potatoes are tender. Remove the bay leaf and allow to cool slightly.
  4. Chop the cooked bacon pieces and parsley. Set aside.
  5. Remove about three cups of the soup mixture and puree in the blender. Return the pureed chowder to the pot.
  6. Add the ½ cup heavy cream to the chowder base and gently heat the mixture to a simmer. Add the chopped fresh parsley, chopped bacon bits, sea salt and pepper. Taste and correct seasonings. Refrigerate for at least 24 hours before serving.
  7. To reheat: warm gently in a heavy soup pot, stirring frequently, until it just starts to simmer. Ladle into heated bowls and enjoy.
Recipe Notes

Nutritional analysis per serving: 166 calories, 4 grams protein, 6 grams fat, 26 grams carbohydrates, 346 mg. sodium, 3 grams fiber.

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Cheryl Wixson
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.
Cheryl Wixson

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