Corn Chowder

Corn Chowder is a very American food, based on the clam chowders that were popular in the maritime north-east from the early 19th century. Like any other chowder, it is basically a collection of chopped vegetables cooked in a thin white sauce, with a few other bits and pieces thrown in. This is a good comfort-food staple for winter lunches and dinners.




A little cooking oil.

150g bacon, rind removed and chopped.

50g butter.

1 medium onion, peeled and chopped.

Salt and pepper to taste.

1½ cups milk.

1½ cups chicken stock.

3 tblsp plain flour.

1 stick celery, chopped.

2 cups potatoes, peeled and diced.

½ cups frozen whole sweet.

Chopped thyme to garnish.



Place the oil in a large saucepan on a medium flame and fry the bacon until starting to spit. Remove and set aside. Add the butter to the pan and, when fully melted, add the onion and the salt and pepper. Cook until the onion is translucent then stir in the flour. When fully combined, add the milk and the stock and cook, stirring, until thickened.

Cook for 2-3 minutes to get rid of any lingering floury taste, then add the bacon and the vegetables. Stir well, bring back to the boil, reduce the heat to a simmer and cook for 20 minutes. Stir occasionally to prevent sticking. Serve immediately, garnished with a little fresh thyme.


Serves: 2 as a main, 4 as an entrée.

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