Actually, I should name this Dorothy’s Corn Chowder after my grandmother instead of Carole’s Corn Chowder! This recipe has a family, generational history and is well-loved by all of my family, siblings and their children alike.
My mother is the first to admit that she isn’t a cook – she doesn’t like to cook and was never a creative cook; likewise her mother, my grandmother (like mother, like daughter!). She did, however, love to bake and was a very good baker.
One of the things Mom made for us occasionally was this chowder, which she learned to make from her mother, another great, fabulous cook – NOT! Every time she made it for us, there were no leftovers. This is a very satisfying soup – good when you need comforting!
- Wash some russet potatoes.
- Peel the potatoes. Don’t worry; I didn’t put the peels down the garbage disposal – I learned that sad lesson about 25 years ago!
- Peeled potatoes.
- Dice the potatoes into chunks.
- Diced potatoes.
- Bring the potatoes to a boil in salted water. Boil until fork-tender; about 8 minutes.
- This is bacon that I’ve defrosted. Sometimes, if I buy a lot of bacon because I get a good deal on sale, I’ll roll it up like this and freeze it. Then I can take one or two (or more!) pieces out to defrost when I need them for a recipe, and not the whole package!
- For this recipe, I’m going to use 8 of these slices of thick bacon.
- Chop the bacon into pieces.
- Put the bacon in a frying pan and sauté.
- Slice a yellow onion in half.
- Dice the onion.
- When bacon is partly done, add the chopped onions.
- Sauté both until onions are translucent and bacon is crisp.
- Remove cooked bacon and onions to paper towels to drain.
- Drain the potatoes and put them back in their original pot.
- Add the corn.
- Add the bacon and onions.
- You can use any milk you’d like. I prefer whole milk because it gives the soup a richer quality. If you use heavy whipping cream, be sure to dilute it with whole milk or low-fat milk. I used heavy whipping cream in this recipe along with the other two milks. That’s because we had all three in the refrigerator from a family party. This soup is a good way to use leftover milk on the edge of expiration!
- Add the milk to the pot and simmer on low, stirring occasionally until heated through. If you have a gas store, stir frequently because you CAN burn the bottom of the soup and then you’ll have “Burned Corn Chowder”!
- Served and ready to eat!
Here’s the recipe:
- 8 russet potatoes, washed, peeled and cubed
- ½ large yellow onion, peeled and diced
- 8 slices thick bacon, chopped
- 4 cups whole milk
- 2 cups heavy cream
- 2 cups corn (fresh, frozen or canned)
- Add potatoes to a large pot of salted water.
- Bring to a boil and cook for 5 to 8 minutes until fork tender.
- Drain the potatoes and put them back in same pot.
- In the meantime, on medium-high heat, sauté bacon in a frying pan until partly brown, stirring occasionally.
- Add onions to frying pan and sauté until translucent and slightly browned and the bacon is crisp.
- Drain bacon and onions on paper towels.
- Add corn, bacon, onions, milk, cream, salt and pepper to potato pot.
- Stir to combine and simmer over medium-low heat until soup is hot, stirring occasionally to avoid sticking to the bottom of the pot (about 10 minutes).
(other soups and stews)
- Beefy Tuscan Vegetable Soup
- Creamy Pumpkin Soup
- Harvest Pumpkin Chili
- Rosa’s Pork Posole
- Spicy Crock Pot Chili
- Thai Chicken Vegetable Soup
- Turkey Soup
- Turkey Vegetable Chili in Sourdough Bowls