New England Corn Chowder
Inspired by a recipe my grandmother gave my mother (that I recently found out my mother didn’t like), I combined several recipes and created. my own delicious New England Corn Chowder Recipe. Please adjust the salt and butter to your liking.
What I used for ingredients
3 large potatoes cubed to 1/4 squares
2 15 oz cans of corn, frozen corn, or fresh corn cut from the cob.
4 to 6 slices of bacon
I large onion diced into small pieces
2 to 5 teaspoons of salt depending on your taste preference
1 teaspoon pepper
1 Quart of hot Half and Half (half milk / half cream)
2 to 4 Tablespoons of butter depending on your taste preference
Chive for a garnish
I bake my bacon in the oven at 350 until crisp, but you could also cut it into pieces and sauté in a dutch oven or the pot that you will be using to cook the chowder.
If you choose to cook the bacon in a dutch oven or pot, cook until it is to your liking then remove some of the bacon fat and save for later (this can be added to your chowder or saved in the fridge for future cooking)
Sauté the onion in either butter or with the bacon grease until tender and translucent
Add the diced potatoes in a flat layer over the onions
Add salt and pepper * then pour boiling water over the potatoes until they are covered then simmer until slightly tender since they will be cooked more later.
* This is the first time I tried this pouring of boiling water over the potatoes technique since I was following a recipe in an old book. The norm and suggested way for most is to add potatoes to cold water and bring to a boil . This would just mean you would sauté your onions in a different pan first and add to the potatoes. ( I hope that made sense).
Add the corn
Pour in the hot Half & Half
Add the butter
Cook on low for about another half hour or until potatoes are tender
Serve in bowls, garnish, enjoy!