Forevermamas Corn Chowda Chowder Recipes

BEST NEW ENGLAND CORN CHOWDA (CHOWDER)

Steps:

• 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.

FOREVERMAMA'S CORN CHOWDA (CHOWDER)

Steps:

• Wash whole potatoes, leaving their skins on; add them to a large pot. Cover with cold water and place over high heat. Boil until they are done when pierced with a fork. Remove potatoes and cool. (Can boil potatoes the day before and stick potatoes in the refrigerator until ready to use. If pinched for time, they can be boiled on the same day and place in freezer to speed up the cooling process. Remember to remove them from freezer so they won't freeze up).
• Peel skin off of potatoes. Cut potatoes into medium dice and set aside.
• Place a large soup pot on your stove top over med-high heat until pot is hot. Add chopped bacon and cook until browned to desired crispness, stirring every so often to evenly brown. Remove pot from heat and with a slotted spoon, remove diced bacon from the pot and set aside.
• Pour bacon fat into a heat proof measuring cup. Add about 1/4 cup of bacon fat back into soup pot.
• To hot bacon fat, add diced onion; cook and stir until translucent. Add diced cooked bacon and stir. Add black pepper to taste.
• Add all of the corn (both creamed and regular with juice. Using the corn juice is essential as it adds to the "corny" taste). Remove pan from heat for a bit. This will cool everything down and will prep it for the addition of the dairy.
• Add the half and half and stir. Add potatoes and stir gently.
• Adjust liquid if desired adding milk if necessary (it's all a matter of taste how thick or thin you like your chowder).
• Add salt and cayenne to taste. Add optional butter (adds to a rich flavor, but not essential. I only add if it's for a party, otherwise I don't use to save calories).
• Place pot back over medium-high heat. WATCH very closely so it won't come to a boil! Turn down to simmer when it's just about to boil. Pockets of milk foam will form, but that's normal. Adjust seasonings using salt, pepper and cayenne, if necessary.
• Cook for about 15-20 minutes more-or-so over a slow heat until it gets to a desired thickness.
• NOTE: Note that as the chowder cools it thickens slightly as it sets.

CLASSIC CORN CHOWDER

Steps:

• In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.