I don't know what kind of winter weather you're experiencing in your neck
of the woods, but ours has been brutally cold for nearly a month. It's the
kind of cold that reminds me of my Air Force days in the Upper Peninsula of
Michigan. OK, it's not really that bad, but it is the kind of cold that calls for
a nice hot bowl of hearty soup.
Corn chowder is a beautiful and glorious thing. It's rich, thick, creamy, and
of course corny, with just a hint of bacon. What's not to like? I've made
many versions over the years, but I usually just wing it. This time I decided
that I'd actually document a recipe, so here goes. It's very simple, and
5 slices Thick cut bacon, chopped to 1/2"
1 Leek, washed well and chopped fine
1/2 cup Dry white wine
3 cans (14.75 oz size) Creamed corn
1 bag (16 oz) Frozen corn
8 cups Whole milk
1 cup Chicken stock
4 tsp Seasoned salt
1/2 tsp Ground white pepper
1/2 tsp Ground nutmeg
8 small Yukon gold potatoes, diced to 1/2" (about 5 cups)
4 Tbsp butter
Heat a large pot over medium heat. Add the bacon and cook until it's just
starting to crisp (about five minutes). Drain off half of the bacon fat, add
the leek and cook two minutes. Add the wine and cook five minutes longer.
Add the remaining ingredients to the pot, bring just to a boil, then reduce
to a simmer. Cover and let simmer 45 minutes, or until the potatoes are
Adjust the seasoning as desired.
Serve with some crusty garlic bread and enjoy!
(Makes 10-12 servings)