Corn Chowder

Corn Chowder

First off, my first childhood experience with chowder was through The Simpsons and this episode clip:

Now, after that my first real life experience tasting chowder was New England Clam Chowder out of a can. Not exactly storybook, but it sort of did the trick. What exactly is chowder and where does the word come from? It’s not exactly clear, but the origins do in fact stem from fisherman from the Northeast/ Newfoundland area taking the days catch and throwing it in a pot with other available veggies that were on hand. The word itself is said to come from the French word, chauderée, which is a thick fish soup.

Chowder is a great soup and if you’ve ever been in the New England area and had authentic chowder than you have tasted a little bit of heaven. But then again, aren’t all cream based soups heaven? Except if you’re lactose intolerant then cream soups are tiny bowls of hell. To each their own I guess!

What I have here is Corn Chowder. It’s similar in its construction to Clam Chowder, except you sub in corn. This is simple and easy, perfect for a cold day or a quick weeknight dinner. It’s not the healthiest, but in moderation it wont ruin your diet either.

Recipe
Ingredients – Corn Chowder

5 Cups of Sweet Corn

4 Tbsp. of Butter

1 Cup of Heavy Cream

4 Strips of Chopped Crispy Bacon

1/2 Cup of Diced finely White Onion

A Sprig of Fresh Thyme, or 2 tsp. of Thyme.

4 Cups Chicken Stock

1 White Potato Peeled and cubed

Method

Saute the onions in the butter and then add your thyme and corn. Stir until the corn and thyme are well mixed (about 2 to 3 minutes).

Now add your chicken stock. Add your potato. Cook for about 30 minutes until the potatoes are cooked through. Now add your cream. Stir on low heat for about 5 minutes.

Garnish with the chopped crispy bacon.

Enjoy!