This incredibly delicious corn chowder is almost as popular as clam chowder here in New England. The key is to use fresh corn off the cob but the frozen ones would work too!
New England Corn Chowder
· 4 cobs of corn, cut the kernels off the cob (keep the husk)
· 50g, about 3 pieces of thick bacon, cut into 1cm width strips
· 1 onion, minced
· 3 potatoes, cubed into 1-2cm width
· 2 tablespoons of flour
· 2 cup or 480cc of chicken broth
· 1 cup or 240cc of milk
· ½ cup or 120cc of heavy cream
1. In a heated pot, fry bacon strips and minced onions with some oil.
2. When the onion pieces become transparent, add two tablespoons of flour and continue to cook for about 2 minutes.
3. Add the chicken broth into the onion and bacon mixture.
4. Add cubed potatoes into the soup. Place the lid on the pot and cook until the potatoes are cooked through. (optional: add the corn husks into the soup for extra flavor)
5. When the potatoes are cooked, add milk and heavy cream into the soup.
6. Add corn.
7. Bring the soup to boil and season with salt and pepper. The soup is ready to serve when the corn is completely cooked through!
★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!