My Homemade Corn Chowder

I’m a Giver
(Food Blog)

One Fat Guy Editor

 Corn Chowder

Ingredients:

4 Slices bacon cubed (preferably frozen, this makes it easier to cube or chunk)

3/4 Cup sweet onion, cubed (usually 1 medium onion)

2 Clove garlic, minced (optional)

4 Cups red potatoes, (1/4 in. cubed)

13 oz. Vegetable stock or chicken stock (not broth)

12 oz. Half and half

2 (10 oz.) cans of creamed corn

1 cup of frozen white corn

1 Tbs. olive oil

1/2 tsp. black pepper

1 Tbs. Onion powder

2 tsp. garlic powder

1 tsp. red chili flakes

2 tsp. kosher salt

NOTE: This recipe calls for a bit of kitchen wizardry using some appliances that you may or may not have. Its ok if you don’t follow this verbatim, I have had success with this recipe using only a large stock pot to cook in. I’m sure that if you’re a corn chowder or (CHOWDAH) fan you will love this. That being said you will need the following items as part of your preparation:

• Cutting board
• Sharp knife
• Large stock pot greater than 4 quart
• High speed blender or food processor (I use a Vitamix)

 Instructions:

•  In a stock pot, boil red potatoes until soft (approximately 15 minutes). Drain and set aside in separate container.

NOTE:  potatoes will get some more cooking time in the final chowder, so if they are not as soft as you like, test again after chowder is done.

•  In the rinsed and dried stock pot add olive oil, cubed bacon, and cubed onions. On medium high heat, cook until bacon is fully rendered and onions are translucent. Add minced garlic after this step and stir to incorporate. Reduce heat to low and stir. Remove pan from heat when garlic is slightly softened.
•  In the blender or food processor, blend 1 can corn, broth, garlic powder, onion powder, chili flakes, salt and pepper. Blend until there are no visible signs of corn. You are looking for a corn flavored liquid here, so blending too long is not a problem.
• Move pot back onto medium high heat and stir in blended ingredients.  At this point add potatoes and the rest of the ingredients (Except for the Cream) to the pan and bring to a low boil. When a low boil is achieved, reduce heat to simmer and add cream stirring constantly.
•  Let chowder simmer for 15 minutes. Continue to stir constantly.
• Remove from heat and serve warm.

Serving suggestions:

This chowder is excellent when paired with sour dough bread.  I love to serve mine in hallowed out sour dough bread rounds using them for the bowl. Cap the top of the chowder with the cut off top portion of the bread. Enjoy!