Mama Bill's Kitchen
Corn Chowder Recipe
Corn Chowder is easy to make, it's low cost,and kids will gobble it up with no complaints about unfamiliar ingredients.
Difficulty: Easy.
Prep time: 10 minutes.
Cook time: 25 minutes.
Servings: 8 soup bowls.
Before You Begin
This is probably one of the easiest recipes in my collection. All you need to make Corn Chowder is a large, heavy saucepan, and the only things to cut are the bacon and the onions.
Ingredients
- 52 grams (4 slices) Bacon, chopped. You can also use Ham. Thin-sliced bacon weighs 12-14 grams each.
- 150 grams (1 medium) Onion (Yellow or Brown), chopped.
- 600 grams (4 cups) Potatoes, peeled and cut into small pieces. One medium potato is about 1 cup in volume.
- 652 grams (4 cups) Corn.
- 14.75 grams (2 1/2 tsp) Salt. If using Salted Buter, reduce this by 1.475 grams (1/4 tsp).
- 1 grams (1/4 tsp) White Pepper. Using Black Pepper won't drastically alter the overall flavor.
- 4.17 grams (1 tsp) Granulated Sugar.
- 480 ml (2 cups) Whole Milk.
- 240 ml (1 cup) Heavy Cream (about 35% fat). If you want to be clever and use Creamed Corn, don't even try. Creamed Corn contains absolutely no dairy cream. If you don't have any heavy cream, you can substitute either milk mixed with 2 tbsp of cornstarch, or cream with a lower fat content.
- 57 grams (1/4 cup) Butter, unsalted.
- 240 ml (1 cup) Water.
Preparation
- In a large saucepan or Dutch Oven, brown the Bacon.
- Add Onions, Potatoes, and Water, bring to a boil, reduce heat and simmer for 10 minutes.
- Add Corn, Heavy Cream, and Sugar, and simmer for an additional 10 minutes.
- Add Butter, Salt, White Pepper, and Milk. Heat and mix until Butter is melted and Milk is warm.
Serving Suggestions
Eat along with your favorate sandwich. I like to eat my chowder with Oyster Crackers or crushed Saltines.
Storage
Store up to one week in an airtight container.
Nutrition
| Calories | 356 kcal |
| Total Fat | 22 g |
| Sodium | 885 mg |
References
Derived from "The New McCall's Cookbook", Random House/McCall's, New York, 1973.