Best New England Corn Chowda (Chowder)

1. 1

   Fry bacon until crisp.

2. 2

   Remove from pan with a slotted spoon and drain; set aside.

3. 3

   In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion.

4. 4

   Cook over medium heat until onion is translucent.

5. 5

   Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth).

6. 6

   Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes).

7. 7

   Stir in corn and heat through.

8. 8

   Add cream and heat through again.

9. 9

   If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved.

10. 10

    Add a little at a time while the chowda is simmering until it reaches the desired consistency.

11. 11

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.