Corn Chowder
Creamy potatoes, sweet corn, and crisp bacon. An old-fashioned chowder made for bread-dunking weather.
- Prep Time
- 15 minutes
- Cooking Time
- 30 minutes
- Total Time
- 45 minutes
- Servings
- 6–8 bowls
A good chowder does not need a long ingredient list. It needs tender potatoes, sweet corn, and a little patience at the stove. Here, bacon starts the pot, onion softens in the drippings, and a simple milk gravy brings everything together.
This is a well-loved recipe from the old Garfield’s sheet, made easier to follow one step at a time. Keep a few bacon pieces aside for the top, bring the pot to the table, and help yourself to another spoonful.
Directions
CRISP Cook the chopped bacon in a large saucepan over medium heat until crisp. Transfer to a paper-towel-lined plate. Leave about 2 tablespoons of drippings in the pan; carefully pour off any excess.
SOFTEN Add the onion to the bacon drippings. Cook over medium-low heat, stirring, until soft and translucent, about 5 minutes.
MAKE THE GRAVY Stir the flour into the onion and cook for 1 minute. Gradually whisk in the milk. Cook, stirring, until the mixture is thick and smooth.
COOK THE VEGETABLES Meanwhile, combine the potatoes, corn, and water in a second saucepan. Bring to a boil, then simmer until the potatoes are tender when pierced with a fork, about 12–15 minutes. Do not drain.
COMBINE Stir the onion-and-milk mixture into the vegetables and their cooking liquid. Add most of the bacon, the pepper, and salt to taste. Heat gently, stirring, until the chowder is hot and just begins to bubble.
LADLE Divide among bowls and finish with the reserved bacon. Serve hot, with plenty of bread for the last spoonful.
From Garfield’s original recipe collection.
A little more inspiration.
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