Best New England Corn Chowda Chowder Recipe

Ingredients for Best New England Corn Chowda Chowder

• 6 slices bacon
• 1 medium yellow onion, chopped
• Chicken Broth
• White Potatoes
• Frozen Corn
• Light Cream

How to Make Best New England Corn Chowda Chowder

1. 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.
2. In a 4-quart saucepan or pot, heat the reserved 2 tablespoons of bacon fat over medium heat. Add 1 medium chopped yellow onion.
3. Cook the onion until translucent, about 5 minutes.
4. Add 6 cups chicken broth and 2 medium potatoes, peeled and cubed (about 1 inch).
5. Bring to a simmer, cover, and cook for about 10-15 minutes, or until potatoes are tender.
6. Stir in 2 cups of corn (fresh or 2 (15-ounce) cans, drained – adjust salt accordingly if using canned). Heat through.
7. Add 1 cup heavy cream and heat through, stirring gently.
8. 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.
9. Serve immediately, topped with crumbled bacon, freshly ground black pepper to taste, and an optional pat of butter.