New England Corn Chowder Recipe

Corn chowder
Melanie Acevedo/Photolibrary/Getty Images
    45 mins
Ratings

This is an easy version of the traditional cold weather classic. The small amount of bacon gives this corn and potato chowder its signature flavor.

Serves: 6

What You'll Need

  • 2 slices of bacon, cut into strips
  • 1 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 tablespoons all-purpose flour
  • 2 cups fresh or frozen corn kernels
  • 1 russet potato, peeled and diced
  • 3 cups whole milk
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon salt

How to Make It

  1. In a heavy bottom soup or saucepot, sauté the bacon in the butter on medium heat until the bacon is cooked, but not crisp. Add the flour and onion, and cook for 5 minutes. Add the potato, corn, milk, salt, black pepper, and stir well.

  2. Bring up to a gentle simmer, reduce heat to low and cook, stirring occasionally, until the potatoes and onions are tender. Ladle half the chowder into a blender and blend into a fine puree. Add back into the pot with the other half the un-blended mixture. Adjust the seasoning and serve immediately.
    Note: you can easily adjust this chowder to your personal taste by altering the amount of soup you blend, depending on how smooth or chunky you prefer.