Ingrédients pour Best New England Corn Chowda Chowder
- 6 slices bacon
- 1 medium yellow onion, chopped
- Chicken Broth
- White Potatoes
- Frozen Corn
- Light Cream
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Comment préparer Best New England Corn Chowda Chowder
- Fry 6 slices of bacon until crisp. Remove from pan with a slotted spoon and drain, reserving 2 tablespoons of bacon fat. Set bacon aside.
- In a 4-quart saucepan or pot, heat the reserved 2 tablespoons of bacon fat over medium heat. Add 1 medium chopped yellow onion.
- Cook the onion until translucent, about 5 minutes.
- Add 6 cups chicken broth and 2 medium potatoes, peeled and cubed (about 1 inch).
- Bring to a simmer, cover, and cook for about 10-15 minutes, or until potatoes are tender.
- Stir in 2 cups of corn (fresh or 2 (15-ounce) cans, drained – adjust salt accordingly if using canned). Heat through.
- Add 1 cup heavy cream and heat through, stirring gently.
- For a thicker chowder: In a small bowl, whisk together 2 tablespoons all-purpose flour and 1/2 cup milk until smooth. Gradually whisk into the simmering chowder until desired consistency is reached.
- Serve immediately, topped with crumbled bacon, freshly ground black pepper to taste, and an optional pat of butter.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
7g
Fat
116g
Carbs
13g
