New England Corn Chowder
30 min·American
New England Corn Chowder
Ingredients
Main
- 2 slices bacon, cut into strips
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 yellow onion, diced
- 1 russet potato, peeled and diced
- 2 cups corn kernels, fresh or frozen
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
7 steps
- 1
Cook bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon and set aside, reserving 2 tablespoons of bacon fat in the pot.
- 2
Melt butter in the bacon fat over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
1 min - 3
Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- 4
Add potato and onion to the pot. Simmer for 15-20 minutes, or until potatoes are tender.
20 min - 5
Stir in corn and cook for 5 minutes.
5 min - 6
Season with salt and pepper.
- 7
Crumble bacon over chowder before serving.
Progress
0 / 7 steps
