Corn Chowder

Name: Corn Chowder
Yield: Serves 4–6 as a main course
Cuisine: American
Ingredients: 1½ pints (900 ml) water; 3 oz (75 g) piece of streaky bacon, rind removed, cut into ¼-inch (5 mm) cubes; 12 oz (350 g) onions, sliced thinly; ½ pint (300 ml) single cream; 1 lb (450 g) frozen corn kernels; 3 medium-size potatoes, peeled and cut into ¼-inch (5 mm) cubes; salt and freshly ground black pepper; chopped parsley; ½ pint (300 ml) milk; 1 tablespoon (15 ml spoon) dripping or oil

Preparation info

Serves
4–6
as a main course

Difficulty
Easy

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

A very thick nourishing soup from New England, Corn Chowder makes delicious use of frozen corn. The crisp bacon, potatoes and onions turn it into a meal in itself – ideal for a tasty lunch in winter. Serve it with wholemeal bread and perhaps a salad.

Ingredients

1 lb (450 g) frozen corn kernels
1½ pints (900

Americas
United States
Main course
Winter
Gluten-free
Soup
New England

Method

Place half the corn with ½ pint (300 ml) of the water in a liquidiser or processor and whizz together to a smooth purée.

Heat the dripping or oil in a large saucepan and fry the bacon until it is c