Corn and Potato Chowder

I froze a lot of corn this summer. There was a lot at a good price – a good year for corn I guess. And, now that the weather is colder, a bowl of warm and hearty chowder is in order. So get out the soup pot and enjoy!

Making the Chowder – 

Chowder and soup are just a little different. Soup is brothy and thin, whereas chowder is chunky and thick. It’s almost right between soup and stew.

Start with the salt pork. Cut it into small pieces and cook it in a large, heavy pot, on low to render the fat. It  will take about 20 to 30 minutes. Keep a watch on it and be careful not to burn it.

When the salt pork is starting to get crisp, add the butter to the pot and heat until it’s melted.

Stir in the potatoes, carrots, onion, garlic and herbs.  Gently cook on low for about 10 minutes, stirring occasionally.

Next stir in the corn and flour. Continue to cook until the flour starts to get lightly brown. Stir it constantly.

Whisk in the chicken broth and continue to whisk until all the flour and broth are blended. Add some fresh cracked pepper and bring to a boil.

Reduce heat and cover, then simmer on low for about 20 to 30 minutes.

The cream comes next. Stir it in and simmer for about 30 more minutes to heat the cream and meld the flavors.

Last, stir in all the herbs and simmer for 10 to 15 more minutes. Adjust the amounts of the spices to your tastes.

Garnish with chopped green onions and serve with warm cheesy bread.

© Copyright 2023 The Lazy Gastronome

5 from 3 votes

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Corn and Potato Chowder

Prep Time

30 mins

Cook Time

2 hrs

 

A delicious, thick chowder full of vegetables and flavored with herbs and salt pork. Easy to make but takes some time.

Course: Main Course, main dish, Soup

Cuisine: American, Autumn, winter

Keyword: carrots, chowder, corn, garlic, golden mushroom soup, onions, potatoes, stew

Servings: 4 bowls

Author: HelenFern

Ingredients

• 6 oz. salt pork
• 2 Tablespoons butter
• 1/3 cup carrot, chopped
• 2/3 cup yellow onion, chopped
• 2 cloves garlic, crushed and chopped
• 2 sprigs fresh rosemary
• 3 sprigs fresh flat leaf parsley (use 2 sprigs if you use regular curly parsley
• 2 cup yellow potatoes, chopped
• 2 cups fresh or frozen corn kernals
• 1/4 cup flour
• 3 cups chicken broth
• 1 cup cream or half and half (I used oat creamer)
• 1 teaspoon fresh cracked pepper
• 1/2 teaspoon lemon pepper
• 1 teaspoon garlic salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon balsamic vinegar

Instructions

1. Start with the salt pork. Cut it into small pieces and cook it in a large, heavy pot, on low to render the fat. It  will take about 20 to 30 minutes. Keep a watch on it and be careful not to burn it.

2. When the salt pork is starting to get crisp, add the butter to the pot and heat until it's melted.

3. Stir in the potatoes, carrots, onion, garlic and herbs.  Gently cook on low for about 10 minutes, stirring occasionally.

4. Next stir in the corn and flour. Continue to cook until the flour starts to get lightly brown. Stir it constantly.

5. Whisk in the chicken broth and continue to whisk until all the flour and broth are blended. Add some fresh cracked pepper and bring to a boil.

6. Reduce heat and cover, then simmer on low for about 20 to 30 minutes.

7. The cream comes next. Stir it in and simmer for about 30 more minutes to heat the cream and meld the flavors.

8. Last, stir in all the herbs and simmer for 10 to 15 more minutes.

9. Garnish with chopped green onions and serve with warm bread.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

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