October 19 - Basic Ingredients of a Good Corn Chowder

My favorite chowder would be New England Clam Chowder. Even if my kids like it, they still do not believe that it has "clams". So corn chowder became a good compromise for me to cook at home.

From all the chowders I have tasted, I think the good combination of butter, bacon, potatoes, onions and cream make the chowder.

I used a thick slab of bacon that I got from the butcher shop. It is more meat the fat.

Cooking the bacon until it's browned, cooking the onion until it's caramelized and then lightly browning the potatoes, gave the chowder its unique, comforting taste...

Corn Chowder

Ingredients

3 tbsp butter

3 thick slabs of bacon, minced

1 medium sweet onion, minced

2 cloves garlic, minced

2 cups of diced celery stalks

2 cups of diced carrots

4 fingerling potatoes, diced

fresh corn kernels from 3 corn ears

1 cup of cream

4 cups of water

salt and freshly ground pepper to taste

2 bay leaves

1/2 tsp thyme leaves

Cooking Time (45 minutes)

Heat the butter in a big pot.

Brown the bacon.

Add the onions and cook until caramelized.

Add the carrots and celery and cook for 5 minutes.

Add the potatoes and garlic and cook for 5 minutes.

Add the corn and cook for 5 minutes.

Add the water, bay leaves and thyme leaves and

let it boil.

Add salt and pepper to taste.

Add the cream and simmer until all the vegetables are tender.