20 August 2009

Mom's Diner Corn Chowder

After tons of searching I couldn't find one chowder recipe I liked so I got a list of some basic ingredients and created my own. It was absolutely amazing and looked like a bowl of confetti!

Corn chowder is a dish you can make vegitarian if you wish, see alternate instructions below if you prefer a vegetarian meal.

feel free to put little hands to work stirring, grating, and pouring on this one. Both of mu girls (11 & 3) helped with this one which made eating it that much more rewarding for all of us!

Be sure to teach any children you'll have in the kitchen what they need to know about safety before asking them to help.
  • 1/2 lb bacon chopped small
  • 1 tbsp butter
  • 1 cup seasoning blend
  • 2 medium coarse shredded carrots
  • 3-4 sprigs thyme
  • 2 bay leaves
  • 3 c 2% milk
  • 2 c chicken stock
  • 2lb bag frozen corn kernels
  • 3 medium shredded potatoes
  • 1/2 t dry parsley or 2T fresh chopped
  • salt, pepper, Tony's to taste
  • 1 T cornstarch + 1 T water (slurry)

  1. Render down the bacon until crispy and set aside on napkins to drain.
  2. Remove bacon drippings from pan, reserving 1 T of the "grease".
  3. Add butter, seasoning blend, and carrots, sauteing until vegetables are tender 5-7 minutes.
  4. Add thyme sprigs, bay leaves, milk, and stock.
  5. Watching carefully, bring just to a boil then turn heat down low enough to maintain a slow simmer for 15 minutes, stirring frequently.
  6. Add potatoes, parsley, and seasonings.
  7. Stir in slurry and allow to simmer another 5 minutes to thicken slightly.
  8. If too thick you can add water, too thin add another slurry repeating 5 minute simmer if you do so.
  9. Add corn and crisped bacon then simmer another 10 minutes.
  10. Serves well with garlic bread, croutons, or crackers.
For a vegitarian version skip the bacon, use 1T butter in place of the bacon renderings, and vegetable stock instead of chicken stock.


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