One of my all time favorites, this chowder is fantastic prepared as follows or easy to make-your-own by adjusting quantities and/or substituting other ingredients, such as pancetta or roasted sweet or hot chilies. It’s a perfect “just wing it” recipe!
Prep time: 20 minutes
Cooking time: 45 minutes
Servings: 4+
♥PANTRY, FRIDGE, MARKET♥♥
1 T. unsalted butter
2 C. peeled and diced 1/2” cubes) russet potatoes
1/2 C. finely chopped white or yellow onion
1/4 C. finely diced not-too-lean bacon
2 C. sweet kernel corn (fresh, frozen or canned)
1 t. diced jalepeno pepper
2 cans evaporated milk (2- 2/3 C.)
2 C. chicken stock
1 t. sea salt
1 t. finely ground white or black pepper
Garnish: chopped green onion and cilantro or parsley
♥PREP
In an 8 qt. heavy bottom pot, fry the bacon until it is crisp. Remove the bacon and set aside. Add to the bacon fat: butter, potatoes and onion, sautéing until the onion is soft and translucent but not brown. Add the corn, jalepeno, chicken stock, salt and pepper and bring to a boil over medium heat; cover and simmer at a low boil until the potatoes are barely tender. Lower the heat and add the evaporated milk and bacon bits (a reminder from DIL!). Heat until very hot, then simmer (do not boil) for 30 minutes to blend the flavors.
Taste and adjust the seasoning (jalepeno, salt, pepper). Serve in bowls, garnished with a dollop of butter, diced green onion and cilantro or parsley. Delicious accompanied with hot corn bread or freshly bake BEER BREAD.
♥♥ WAYS TO “just wing it” ♥♥ consider or substitute
*substitute: ham, proscuitto or pancetta or consider a vegetarian chowder
*consider adding: 1/4 C. roasted and diced sweet red peppers and/or pasillas
*substitue: unpeeled “new” white, yellow or red potatoes
*consider varying the quantity of your ingredients, for instance, you may want to add more bacon or corn
♥ Helpful Hints♥
*evaporated milk will not curdle in this recipe when it comes to a boil (as will milk or half & half ). You can substitute milk or cream but be careful!
(MIL post)
