As a kid living in New England, I ate a lot of chowder. It was actually one of my favorite things to eat. Although I would grab a cup of clam chowder every opportunity I got, at home we only had corn chowder. It’s cheap and easy to prepare, its hearty, rich and absolutely un-apologetically comforting. This recipe is a little different than what I had as a kid, it’s all of the usual ingredients however, I like to blend some of the corn into a puree for the ultimate infusion of corn flavor, and I add a bit of thickening power with a bit of arrowroot. For a less gloupy consistency just omit the arrowroot and thin the chowder as desired.
New England Corn Chowder
Add flaked cod, salmon or even canned tuna to this chowder for a bit of protein and flavor.
- 3-4 bacon slices, chopped up
- 1 medium onion, diced
- 1 pound potatoes, diced into 1/4″ bits
- 3 cups, corn (divided)
- 1 to 2 garlic cloves, minced
- 1/2 teaspoon Italian seasoning
- 1 bay leaf
- 3 cups whole milk (divided)Cream Slurry:
1/2 cup cream mixed with 1 T arrowroot-Salt and pepper to taste
- In a medium sized dutch oven or heavy bottomed pan, saute’ bacon over medium heat. (It doesn’t need to be crispy)
- Add onion and cook until they are softened.
- Add potatoes, 2 cups of corn, garlic, Italian seasoning, bay leaf, salt and pepper.
- Fry these ingredients for a few minutes just to start the cooking.
- Blend the reserved 1 cup of corn with 1 cup of milk.
- Add all of the milk and the milk and corn puree to the pot.
- Stir together and bring to a boil.
- Stir the arrowroot into the cream cream and immediately mix the arrowroot slurry into the chowder
- Reduce the heat to low setting.
- Cover and simmer, just until the potatoes are cooked. (If you are using a dutch oven, the pot can be removed from the stovetop and small diced potatoes will cook with the residual heat)Serve warm with common crackers, sourdough or your favorite grain-free toast.