Corn chowder is one of those things that makes me smile when I remember it. Our mom made it for supper when we were growing up, probably at the end of the groceries and the grocery budget for the week. We sure didn’t realize it.
I just thought, yay! Corn chowder! In fact, some of the meals I remember most fondly are the ones she made when the contents of the cupboards got skinny. This cozy chowder was one of my favorites.
How To Know Is It Soup Is It Stew Is It Chowder
In general, soup is thinner than stew. Stew is usually cooked longer at a lower heat and with less liquid than soup. It’s named for the way it is prepared. Stewing is often the method of choice to tenderize tougher cuts of meat.
Chowders are usually vegetable or seafood-based and often include potatoes and either milk or cream. Like clam chowder, for example. Even that can be confusing because Manhattan-style clam chowder is tomato-based, not made with milk or cream. Just don’t stew about it!
How To Make Corn Chowder
When I was a kid, my favorite part of corn chowder was the little bits of crispy bacon. That’s how this cozy chowder begins.
Cut bacon into small pieces and fry until crisp. Set the bacon aside but reserve the drippings!
Chop some onion and saute in the drippings until they get soft and transparent.
Next, peel and chop russet potatoes in fairly small pieces.
Add the chopped potatoes to the skillet and saute just a little bit.
Add some seasoned pepper and parsley. Then pour in about a cup of chicken broth and cover the skillet tightly. Cook on medium-low heat until the potatoes are very tender.
Finally, add a can of cream style corn and just enough whole milk or light cream to make it the consistency you like. Simmer until everything is evenly heated. You want this chowder to be nice and thick. About the consistency of a milkshake, except hot, of course!
Spoon into a bowl and garnish with grated cheddar cheese and the crispy bits of bacon you have set aside. Some chopped green onion on top is very good, too!! Add salt and pepper to taste and enjoy!
- 6 strips good quality bacon, cut in 1" pieces.
- 1/2 medium onion, chopped fine.
- 3 medium russet potatoes, peeled and chopped.
- 1 cup water
- 2 heaping teaspoons paste-type chicken bouillon. I use Better Than Bouillon.
- 1 15-ounce can cream-style corn.
- About 1 1/2 cups of whole milk or light cream.
- 1 tsp seasoned pepper. I use Lawry's brand.
- 1 Tbsp dried parsley.
- Grated cheddar cheese for garnish, optional.
- In a non-stick skillet with a tight-fitting lid, fry bacon pieces until crisp. Set the bacon aside on paper towels, retain drippings.
- Saute chopped onion in the bacon drippings until it's tender and transparent.
- Add the chopped potatoes to the onion and saute lightly.
- Combine bouillon paste with water and pour over the potatoes.
- Cover tightly with the lid and cook until the potatoes are very tender.
- Pour the cream-style corn in with potatoes and add just enough milk or cream to make a thick broth. Heat through.
- Ladle into a bowl and garnish with reserved bacon and grated cheddar cheese if desired.
What did your mom cook for you when you were little? Is there anything that sparks an especially happy memory? Food is a love language of its own and it’s definitely one of mine! How about you?
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter, and Pinterest. I’d sure be tickled and ever so grateful, thank you!
Love, GB (Betty Streff)