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Classic New England Corn Chowder

Contributed By: Thomas, TX | See all of Thomas's recipes
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Active Time:  20 Minutes
Total Time:  1 Hour 15 Minutes
  6 2 cup bowls
When I was a kid there were 8 of us children and 2 to 4 adults in the house for meals. Of course our friends were welcome if they were there at meal times. My mom and dad knew how to squeeze a dollar and we never went hungry. This soup was a favorite.
RECIPE INGREDIENTS
1/4 lb. Smoked BACON
3 Tbls. of Unsalted butter in reserve to increase the oil volume if there is not enough from the rendered bacon to make the roux.
1 Large yellow or Vedahlia Onion
3 Heaping Tbls. Flour
3 Heaping Tbls. white sugar
16 oz. Chicken Broth
1 can Evaporated Milk (NOT condensed milk)
OR 16 oz. Half & Half OR 16 oz.Mediun Cream for real decadence!
3 Cans Whole Kernal Corn
2 Cans Creamed Corn
1 Can of Diced Potatoes
OR 1 1/2 cups cooked and diced Cooked potatoes
1 Large Bay Leaf or 2 or 3 small Bay leaves
Salt & Ground White Pepper to Taste
DIRECTIONS
This is an inexpensive soup that is great on a cold winters day. Smooth and creamy, very filling and a great "Comfort Food". It is also very easy to make.


First get a medium sized (3 to 5 Qt.) soup pot on medium heat. Then cut the bacon into pieces about 1/4" to 1/2" and rinse with warm water to reduce the saltiness and pat dry. Begin rendering / browning the bacon in the pot (Do not drain). Be very careful not to burn it. While the bacon is browning, peel and dice the onion and add to pot. Saute 'til translucent. Add unsalted butter to make at least 3 Tbls of oil for the roux. Add the flour slowly while stirring well. Be careful not to brown the flour. You want your soup to be white and creamy not brown like gravy. Once the flour is incorporated well add the sugar


and keep stirring while the roux thickens. Add the Chicken stock slowly stirring well. Add the Bay leaves. Bring to a slow boil and allow it to thicken a bit. Next add the whole kernal corn juice and all. Allow this to thicken bit and add the creamed corn stirring at all times. Add the potatoes (If canned potatoes are used add the water as well). Bring this all to a boil and let it thicken. Turn down the heat and just before serving add the cream (or the canned milk). Adjust the thickness as needed. The soup should have a thick and creamy consistancy but not to thick. Salt (not reccomended) snd pepper to taste. You have now created a wonderful, inexpensive and hearty soup to warm the "cockles" of your heart. Whatever a "cockle" is. This is great with toast or (my favorite)Ritz crackers. It also goes great with a nice green salad. Because it is so hearty it stands alone or it can be used as an appetizer/soup course. This should be enough for 4 to 6 people as a main course or could serve 8 as a "starter" course.


Date Added: 01/14/2010
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