Chowdah: Bacon, Corn, Potato

I love chowder. During the fall/winter/spring months (ok, pretty much all year round), I make different variations of chowder. This is one of my favorites. It’s consistently tasty, easy to make, and doesn’t take that long.

This first post is for my FB friends. Ask and you shall receive. Keep in mind that I am writing this recipe off the top of my head, going through the steps mentally. It’s kind of weird to be writing them down, but I suppose I should get used to it, eh?

2 tablespoons butter
5 slices bacon, diced
1 cup onion, finely diced
1 garlic clove, minced
2 tablespoons flour
4 cups chicken stock
2 russett potatoes, finely cubed
finely chopped carrots
2 cups fresh or thawed frozen corn
1 cup half and half
dried or fresh thyme
salt & pepper

1. In a large stockpot, melt butter over medium high heat

2. Cook bacon until crispy, or however you prefer your bacon. But it better be crispy or else the bacon gods will not be pleased and your chowder may suck.

3. Remove cooked bacon and place on paper towels to soak up the lovely grease. Remove all but 2 tablespoons of the grease remaining in the stockpot.

4. Add onions to the pot and sweat the onions until soft. Then add the garlic and cook for a minute or two, stirring constantly.

5. Add the flour and mix well with the onions and garlic.

6. Add chicken stock and potatoes. Bring to a boil for a minute, then lower heat, cover and simmer for 10-12 minutes or until potatoes are slightly soft.

7. Add carrots and corn, stir well, cover, and simmer for 6-7 minutes until carrots are slightly soft.

8. Add half and half, stir well, cook for another minute or two.

9. Taste the chowder, then add thyme, salt, pepper as needed, to your taste. Don’t substitute the thyme for a different herb; thyme is on your side with this dish (ah, food puns!).

10. Ladle into bowls and top with the crispy bacon that you hopefully did not eat all of while cooking (I usually make an extra slice or two for the nibbling aspect of cooking)

I also love adding seafood to this. Just cook it with butter in the beginning, remove, then add at the end along with the bacon.

You can also add celery, make it with more potatoes, less carrots, more corn — feel free to play with the veggie measurements to your liking.

Enjoy! If you make this, let me know how it turned out.

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