Sunday Dinner: Corn Chowder

As fall approaches, it’s time for chowders and other warm one-dish meals. Corn chowder is one of my all-time favorites, with the crunchy texture of the corn and bacon and the smooth creamy base. It’s perfect served all by itself, or with side dishes.

Corn Chowder

You’ll need:

• 1 can of regular corn
• 1 can of creamed corn
• 1 can condensed milk
• 5-6 slices of bacon, chopped
• 1 medium onion, chopped
• 2 cups diced cooked potato
• 2 cups of water
• Pepper and salt to taste
• Optional: 1/4 cup diced bell pepper

In a large pot over medium heat, salt the 2 cups of water and boil the diced potatoes and onion in the water for 10 minutes. While you’re doing that, fry your bacon, then drain it, reserving a tablespoon of the bacon drippings for the chowder. Leave the bacon aside for now. Add the cans of condensed milk, regular corn and creamed corn into the pot. If you want to add bell peppers, sautee them for just a minute in the bacon pan to make them tender. Cook the whole chowder for 5-10 minutes, until it’s all blended, then stir in your tablespoon of bacon drippings and the chopped bacon. Then cook it another few minutes – up to about 15 minutes altogether – adding the peppers if you included them. This recipe doesn’t make a very thick chowder: to thicken it you can add cornstarch or flour mixed with water, tablespoon by tablespoon, until you reach the consistency you want.

Serve it with grated cheddar on top, or with cheese toast as a side dish.

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Posted in Easy Food on September 7, 2008 Tags: Sunday Dinner