Corn Chowder
Corn Chowder
Servings: 6
Use fresh corn or frozen corn, this recipe is great with either.
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Ingredients
- 4 slices bacon, finely chopped
- 1 medium onion, chopped
- 30 small new potatoes, quartered
- 4 cups fresh corn kernels cut from the cob or 2 packages (10 ounce) frozen whole kernal corn, thawed
- 1 cup heavy cream
- 1 teaspoon sugar
- 1/4 cup butter
- 1 teaspoon salt
- 1/4 teaspoon pepper (or to taste)
- 2 cups milk
Instructions
- In a large saucepan with cover, saute bacon, over moderate heat, until golden.
- Add onion, potatoes and 1 cup water. Cover; bring to a boil, and simmer about 20 minutes, or until potatoes are tender but not mushy. Remove cover and set saucepan aside.
- In a medium saucepan with cover, combine corn, cream, sugar and butter. Simmer, covered over low heat for 20 minutes.
- Add to potato mixture with remaining ingredients. Cook, stirring occasionally over low heat for 20 minutes; do not boil.