Chowders are basically thickened soups. They are similar to stews but often are thickened with cream, biscuits or crackers. This recipe uses cream and flour to thicken the broth, but the addition of corn and cheese puts it definitely in the chowder category.
Jerri found the original recipe about eight years ago on the web. It was pretty good but too bland for our taste. We increased the bacon, cheese and spices and ended up with a better bowl of chowder than what we had the first time we made it.
It’s inexpensive, easy to make and a good main dish for a warm and nourishing dinner on a cold winter evening. Give it a try.
5 slices bacon
1 large onion (3 1/2 – 4 inches in diameter)
1 T butter
2 tsp. cumin
3 T all-purpose flour
1/4 tsp. white pepper
4 cups chicken broth
1 large potato
10 – 12 oz. package frozen whole kernel corn
1/2 cup whipping cream?2 1/2 – 3 cups grated sharp cheddar cheese
1/2 tsp. hot sauce
Freshly ground black pepper and salt to taste
Peel the potato and chop it into a quarter inch dice. and cut the bacon into half inch pieces.
Fry the bacon in a four quart saucepan or Dutch oven over moderate heat until it is browned and slightly crisp. Remove the bacon from the pan with a slotted spoon and set it aside on a paper towel on a small plate.
While the bacon is cooking, clean the onion and chop it into a quarter inch dice.
Add a tablespoon of butter to the bacon fat. Cook the chopped onion in the fat for a minute or so, then stir in the cumin. Add the flour and white pepper and cook for one to two minutes to make a roux.
Whisk the chicken broth into the onions and bring the mixture to a boil. Add the potatoes, bring the pot to a boil. Reduce the heat and simmer the potatoes for eight to nine minutes, then stir in the cream and corn.
While the chowder is coming back to a simmer, grate the cheese. Stir in the grated cheese and hot sauce and heat until the chowder is steaming. Stir in two or three grinds of black pepper, taste and adjust the seasoning.
Ladle into bowls and garnish with some crisp bacon. Serve with a salad and a good bread.
NOTE: If you don’t have any chicken broth in your pantry, you can substitute bouillon cubes and water. Start with three cubes of bouillon and four cups of water. Add another cube or a teaspoon of instant bouillon if you need more salt.