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Ingredients
- 1 pound bacon, cooked & crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 or so potatoes, diced
- 1 quart (4 cups) chicken stock
- 1/2 gallon of milk (8 cups)
- 1/4 cup flour or cornstarch (optional- for a thickener)
- 4 cups corn kernels, fresh or frozen
- 2 T. butter, divided
- salt and pepper to taste
Preparation
Step 1
My aunt shared this recipe with us last year as a great way to use up the last of our garden’s sweet corn- the ears that were just past the peak and that we hadn’t been able to eat as quickly as it was ready. In years to follow, the solution to this problem is simply to make successive plantings with the sweet corn, but eating fresh corn chowder with the abundance is a tastier fix. I made some minor adaptations to accommodate to the size of my family and a bit here and there to build the flavor (such as extra bacon!!).
Preheat the oven to 400.
Add the garlic and heat for a minute until it’s fragrant.
Add the potatoes to the onions and just barely cover with chicken stock. (If you need a bit of water to cover them thats fine.)
Boil until the potatoes are tender when pierced, about 15-20 minutes.
Dissolve the cornstarch in the milk and add to the potatoes.
Add in the corn and butter.