Corn Chowder

Name: Corn Chowder
Total time: 55 min
Yield: 2
Ingredients: 4 slice bacon (chopped); 1 tbsp butter; 1 unit onion (diced); 1 unit celery (diced); 2 tbsp flour; 3 cup corn (4 ears, kernels cut, cobs kept); 1 lb potatoes (yukon, 1/2-inch dice); 3 cup chicken stock; ½ cup heavy cream; 1 tsp thyme (leaves); 1 tsp salt; ¼ tsp black pepper

Soups & Sauces · American

12 ingredients · 55 minutes · 2 servings

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834kcal27.9g protein41.4g fat101g carbs~$3.35/ serving*

Contains gluten, dairy

Restrictions

Containsgluten · dairyIt is in an ingredient you cannot leave out.

Diets

No alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

4 slice	bacon (chopped)
1 tbsp	butter
1 unit	onion (diced)
1 unit	celery (diced)
2 tbsp	flour
3 cup	corn (4 ears, kernels cut, cobs kept)
1 lb	potatoes (yukon, 1/2-inch dice)
3 cup	chicken stock
½ cup	heavy cream
1 tsp	thyme (leaves)
1 tsp	salt
¼ tsp	black pepper

Optional

Not counted above. The dish works without them.

1 tbsp

chives (sliced)

Steps

Fry6 min
medium, until crisp
- bacon
- butter
bacon, set aside to top the bowls, fat kept — chowder's smoke and salt ride in on this fat; the butter joins it only because four slices rarely render quite enough
Sweat6 min
medium
onion + celery in the fat until soft, then flour stirred one minute — a light roux, just enough that the milk and cream hold to the spoon instead of splitting thin
Simmer15 min
medium-low, cobs in the pot
+ stock + potatoes + thyme + the stripped cobs — the cobs steep like bones in a stock, giving up the milky heart of the corn; they come out before the next step, having done more for the chowder than any cube ever could
Simmer8 min
gentle, kernels in
cobs out, kernels in until just tender — sweet corn is barely cooked corn; boiled long it goes starchy and dull, which is why the kernels enter last
Mash2 min
in the pot, lightly
a few strokes against the side, crushing some potato and corn — the released starch is the body; a chowder is thickened by its own contents, and a fully blended one has stopped being chowder
Season3 min
low, off the boil
- black pepper
- chives
+ cream + salt + pepper warmed through without boiling — cream boiled in a corn-sweet, slightly acidic pot can fleck; below the boil it just enriches. Bacon and chives on top at the bowl