Joy's Corn Chowder
Getting this recipe from my mother was like pulling teeth but I finally cornered her and typed it out. This is one of my families favorite chowders besides New England Clam Chowder and you can change it up just by adding a few ingredients or spices to create all kinds of variations.
- 4 large potatoes, peeled and diced
- 4 ounces bacon, diced
- 3/4 cup chopped onion
- 1 (15 ounce) can creamed corn, run through a food processor to smooth out
- 1 (15 ounce) can whole corn, drained
- 1 (12 fluid ounce) can evaporated milk
- 12 ounces of milk, (I use the evaporated milk can and just refill it with milk)
- 1/4 cup Butter or Margarine
- 1/4 cup flour
- 1/4 tsp Thyme, ground fine
- 1 Bay leaf, left in to taste
- salt and pepper to taste
- Parboil potatoes 7 minutes, drain and set aside.
- In a Medium sauce pan, brown bacon and set aside and remove bacon fat leaving 3 tbsp in the sauce pan.
- Saute onions until semi-translucent in remaining bacon fat.
- Add whole corn to the onions and saute for 2 additional minutes.
- Add salt, pepper, thyme and bay leaf, stir into corn and onion mixture and saute for 1 more minute until spices become fragrant.
- Add butter and flour to the mixture and stir until flour is mixed in smooth. Let simmer for 2 minutes to cook the flour but do not let the flour brown.
- Add creamed corn, evaporated milk, milk and potatoes. Simmer until potatoes are tender. If the chowder is thicker than you prefer, add milk to thin, adjusting salt and pepper to taste.