- Servings 44Servings
- Update. .Units: US | Metric
- .1/2-1 lb bacon (diced)
- 1 small onion (chopped)
- 2 cups chicken broth or 2 cups vegetable broth
- 2 cups cubed white potatoes
- 2 cups frozen corn
- 2 cups light cream
Fry bacon until crisp.
Remove from pan with a slotted spoon and drain; set aside.
In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion.
Cook over medium heat until onion is translucent.
Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth).
Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes).
Stir in corn and heat through.
Add cream and heat through again.
If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved.
Add a little at a time while the chowda is simmering until it reaches the desired consistency.
Serve with crumbled bacon on top, a good dose of freshly ground pepper, and for those of you who want true authenticity, add a dollop of butter to the top of the steaming bowl.