Crafting Mimi’s Corn Chowder Recipe: Enjoying Comfort in a Bowl

– 4 slices bacon, chopped – 1 medium onion, finely chopped – 2 cloves garlic, minced – 3 cups potatoes, peeled and diced – 3 cups fresh or frozen corn kernels – 4 cups chicken or vegetable broth

– 1 cup milk – 1/2 cup heavy cream – 2 tablespoons all-purpose flour – Salt and pepper to taste – Chopped fresh parsley or chives for garnish (optional)

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon from the pot and set it aside, leaving the bacon drippings in the pot. 2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

1. Stir in the diced potatoes and corn kernels, and cook for another 5 minutes, stirring occasionally. 2. In a separate bowl, whisk together the chicken or vegetable broth, milk, heavy cream, and all-purpose flour until smooth. Pour the mixture into the pot with the vegetables.

Bring the chowder to a simmer over medium heat. Reduce the heat to low and let it simmer gently for about 20-25 minutes, or until the potatoes are tender and the chowder has thickened slightly, stirring occasionally.

1. Season the chowder with salt and pepper to taste. Keep in mind that the bacon may already add some saltiness, so taste before adding too much salt. 2. Once the chowder is ready, ladle it into serving bowls. Garnish with the cooked bacon pieces and chopped fresh parsley or chives, if desired.

For an extra burst of flavor, consider adding a sprinkle of grated cheddar cheese on top of each serving just before serving. The melted cheese adds a delightful richness to the chowder.

If you prefer a thicker chowder, you can mash some of the cooked potatoes against the side of the pot with a spoon or use an immersion blender to blend a portion of the chowder until you reach your desired consistency.


Stay turned for development